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Recipe by Moshe Bloch

Salmon Ceviche Tostada

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Salmon Ceviche Tostada
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat
20 Minutes
Diets
- Pescatarian

Fresh salmon ceviche with pico de gallo atop crispy fried wonton skins.   Click here to watch the entire show!

Ingredients

Main ingredients

  • 8 Gefen Round Wonton Wrappers

  • 1 pound fresh salmon

  • 3 Persian cucumbers, chopped

  • 2 Roma tomatoes, chopped

  • 1 small red onion, chopped

  • 1 cup cilantro, chopped (reserve some for garnish)

  • salt

  • pepper

  • 1 lemon

  • 1 lime

  • spicy mayo or chili garlic sauce, for drizzling

Directions

Fry the Wonton Skins

1.

Deep fry eight wonton wrappers in hot oil until both sides are golden and crispy.

Prepare the Salmon Ceviche

1.

Skin and cube salmon into small, bite-size pieces.

2.

Prep your pico de gallo: Combine chopped cucumber, tomato, onion, and cilantro. (Reserve some chopped cilantro for garnish.) Season with salt and pepper.

3.

Mix the cubed salmon into the pico de gallo.

4.

When ready to serve, juice lemon and lime and mix into the fish mixture. Taste to check whether you need to add more lemon or seasoning.

Assembly

1.

Plate the wontons. Spoon the ceviche on top. Sprinkle the leftover cilantro and drizzle with either spicy mayo or chili garlic sauce.

SKILL'IT

Skill’it is a thrilling and innovative kosher cooking competition, featuring four chefs battling to impress the judges and prove their skills by meeting a series of cooking challenges.

Recipe tags

appetizers apps ceviche cilantro cooking competition dairy free fish food competition fresh fish Hannukah Hanukah Hanukkah hors d'oeuvres hors d'ourves low sugar Moshe Bloch non-dairy pareve party food persian cucumbers pico de gallo quick-and-easy roma tomatoes salmon skill it skillit small bites starters summer super easy wonton wrappers
Salmon Ceviche Tostada

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