A delicious refreshing meal that’s perfect for those hot summer days. These Salmon Ceviche Tostadas are gluten-free, grain-free, dairy-free, and paleo.
Ceviche is my love language. I’m a huge fan of many different flavors and seafood used to make a light refreshing meal or appetizer. My mom has been making a salmon ceviche for years growing up. She’d take leftover salmon, and turn it into ceviche the next day. Smart mama she is.
This one is made with citrusy limes and oranges and a few of my favorite crispy veggies such as bell pepper, cucumbers, and tomatoes.
If you’re looking for a recipe you can prep a day or two in advance, give this a try. You can prep it by just cooking the salmon or making the whole ceviche and storing it in the fridge. The flavors taste even better the longer it marinated so it makes great leftovers.
Here’s what you need
- Salmon
- Dill
- Lemons
- Bell pepper
- Red onions
- Cucumbers
- Radishes
- Tomatoes
- Cilantro
- Orange
- Limes
- Olive oil
- Salt and pepper to taste
- Grain-free tortillas
- Avocados
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Other Related Recipes
- Easy Shrimp Tacos with Zesty Slaw
- One Pan Vegan Mexican Skillet
- Ahi Tuna Poke Tostadas
- Beef Enchilada Casserole With Zucchini
I hope you give this tasty recipe a try. If you do, let me know what you think by commenting below!
Salmon Ceviche Tostadas
Salmon Ceviche Tostadas
Ingredients
- 4-5 salmon fillets
- 3 tbsp dill chopped
- 1 lemon sliced
- 1 orange bell pepper diced
- 1/2 red onions minced
- 1 medium cucumber diced
- 3 radishes diced
- 3 to matoes diced
- 1/3 cup cilantro minced
- 2 oranges zest and juiced
- 3 limes juiced and zest
- 4 tbsp Olive oil plus 2 tbsp for the salmon
- salt and pepper to taste
- grain-free tortillas
- 2 avocados
Instructions
- Preheat oven to 375°
- In a baking sheet, add the salmon and 2 tbsp olive oil. Sprinkle with salt and pepper, fresh dill, and sliced lemons. Bake for about 20-23 minutes.
- Meanwhile, in a large bowl, add all the remaining ingredients except the tortillas and avocados. Once the salmon is cooked and slightly cooled, break it apart and add it to the bowl. Mix well and allow for it to marinate. If you’re not serving it for a few hours, store it in the fridge.
- Broil your tortillas on high on a baking sheet for about 4 minutes. Remove from the oven. Mash a little avocado right on top. Add the salmon ceviche, a squeeze a little more lime, salt, pepper, and serve.
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