Ceviche De Salmon En Canasta De Toston Recipe

Peel and slice plantains

Using a sharp knife, cut off the ends of each plantain. Make a shallow lengthwise slit through the skin and pry it off with your fingers or knife. Cut each plantain into 1-inch thick rounds.

First fry (soften)

Heat 1 to 1½ cups of vegetable oil in a heavy skillet over medium heat to 325°F (moderate). Add plantain rounds in a single layer (work in batches). Fry 2–3 minutes per side, until lightly golden and softened but not fully crisp. Remove to a paper-towel-lined tray.

Flatten into disks

Using the bottom of a glass, a tostonera (plantain press) or a flat spatula, press each fried round between two pieces of parchment or plastic wrap to about 1/4-inch thickness. Take care to keep them intact.

Second fry and shape baskets

Reheat oil to 350–375°F. Fry the flattened plantains in batches about 1–2 minutes per side, until golden and starting to crisp. Remove and immediately press each warm flattened toston onto the outside of an inverted small ramekin, cup, or bowl to form a basket shape; secure with 1–2 toothpicks at the rim if needed. Alternatively, nest them into a small muffin tin. Work quickly while hot so they hold shape. Drain on paper towels and sprinkle lightly with 1 tsp salt while warm.

Crisp finishing (optional)

If you prefer extra-crisp baskets, place formed baskets on a baking sheet and bake in a preheated 375°F oven for 5–7 minutes to dry and firm them further. Remove toothpicks before serving.

Prepare salmon

Trim any remaining connective tissue and dice the salmon into 1/2-inch cubes. Place the salmon in a nonreactive bowl (glass or stainless steel).

Add citrus and marinate

Pour the lime juice and orange juice (if using) over the salmon ensuring the pieces are mostly submerged. Add 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover and refrigerate for 20–25 minutes, tossing once halfway through, until the edges of the salmon look opaque and slightly firm (fish will be 'cooked' by the citrus). If you prefer a firmer cure, marinate up to 40 minutes but avoid over-marinating to prevent a mealy texture.

Prepare vegetables

While salmon marinates, thinly slice the red onion and place it in cold water for 5 minutes to mellow the sharpness; drain thoroughly. Dice the tomato, finely chop cilantro, and mince the jalapeño (remove seeds for milder heat).

Combine and season

Once salmon is the desired color/texture, drain off about half the citrus (leave a few tablespoons for flavor). Gently fold in the drained red onion, tomato, cilantro, jalapeño, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust salt or lime if needed. Stir in 1 tablespoon olive oil if using for a silkier mouthfeel. If using avocado, fold in gently right before serving to prevent browning.

Chill briefly

Return ceviche to the refrigerator for 5–10 minutes to let flavors meld, but serve cold and fresh — ceviche is best eaten the day it’s made.

Carefully spoon a generous portion (about 3–4 tablespoons) of the salmon ceviche into each toston basket. Garnish with a few cilantro leaves or microgreens, a small dice of avocado if using, and a light drizzle of olive oil if desired. Serve immediately with lime wedges on the side.

Yield: makes about 8–10 small toston baskets; adjust by making more plantains if you need more servings.