Photo: Erin Kunkel; Styling: Nissa Quanstrom
Total Time
1 Hour 30 Mins
Makes 6 cups (serving size: 1/4 cup ceviche without shell)

Amelia loves using fresh seafood from the nearby coast.

How to Make It

Step 1

Mix salmon and lime juice in a glass bowl. Let stand, stirring occasionally, until salmon is opaque and slightly firm to the touch, about 30 minutes. Meanwhile, mix remaining ingredients except tostada shells in another bowl; set aside.

Step 2

Drain all but about 3 tbsp. lime juice from salmon. Mix salmon with reserved tomato mixture. Serve with tostada shells.

Step 3

*Find small tostada shells in well-stocked Latino markets.

Step 4

Wine pairing: Ceja 2012 "Bella Flor" Dry Rosé of Syrah. Beautifully crisp, this pink handles the tangy citrus of the ceviche, and its bright red fruit tames the chiles and sets off the wild salmon.

Ratings & Reviews

DaveChambers's Review

November 04, 2013