Salmon Ceviche Tostadas
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.
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.