Image of Tostada de Salmon Fresco Recipe

Tostada de Salmon Fresco Recipe

Image of Tostada de Salmon Fresco Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 60 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 8
  • This delicious appetizer fulfills your sweet-and-salty craving on the first bite! Recipe created by Chef Eduardo Ruiz.


  • 2 lb salmon, fresh wild caught
  • 28 oz Hot Green Enchilada Sauce
  • 6 oz lemon juice
  • 2 garlic cloves
  • 1 1/2 tbsp sugar
  • 1 tbsp kosher salt
  • 2 oz olive oil
  • 4 avocado
  • 8 tostadas
  • 1 bunch cilantro, washed and roughly chopped
  • 2 oz pepitas (pumpkin seeds)


  1. Soak the salmon in ice cold water for 20 minutes to draw out any impurities.
  2. Pat dry with a paper towel.
  3. Slice into thin 1/4-inch strips. Place in a bowl and refrigerate.
  4. Add 16 ounces of Las Palmas® Hot Green Enchilada Sauce, lemon juice, garlic, sugar, kosher salt and olive oil to blender and puree until smooth.
  5. Place marinade in a bowl and refrigerate for one hour.
  6. When ready to eat, pour marinade into bowl with salmon and allow 10-15 minutes for marinade to cook the salmon.
  7. Place a tostada on a plate for each guest. Top the tostada with half a sliced avocado.
  8. Separate the salmon into 8 equal portions; place the salmon and marinade on top of the avocado.
  9. Garnish with cilantro and pepitas.