Salmon Ceviche in Tortilla Cups with Avocado Crema

Ceviche is Peru's national dish, with roots stretching back to the Inca civilization and a modern Peruvian-Japanese (nikkei) iteration that has made it one of the most widely known preparations in contemporary fine dining. The leche de tigre — the acidic citrus marinade that "cooks" the salmon — is the soul of the dish; the leche that remains after marinating is considered a delicacy in Peru and often served as a shot alongside.

The tortilla cups make this practical for a party: baked from wonton wrappers in a mini muffin tin, crisp and structural, they hold the ceviche and avocado crema without plates or forks. Make the cups 3 days ahead. Everything else comes together on the day.

Ingredients (makes 24 cups):

Tortilla Cups (makes 24): - 6 medium flour tortillas (or 8 corn tortillas), cut into 4-inch circles with a cookie cutter - 2 tablespoons neutral oil for brushing

Salmon Ceviche: - 14 oz sushi-grade salmon, skin removed, cut into ½-inch cubes - Juice of 4 limes (about ⅓ cup) - Juice of 1 orange (about ¼ cup) - 1 teaspoon fine sea salt - 1 small red onion, very finely diced, soaked in cold water 10 minutes (removes sharpness) - 1 small cucumber, finely diced (seeds removed) - 1 fresh jalapeño or serrano, finely minced (seeds removed for mild, included for heat) - 3 tablespoons fresh cilantro, roughly chopped - 1 tablespoon fresh mint, finely minced - 1 teaspoon toasted sesame oil - Salt and additional lime to taste

Avocado Crema: - 2 ripe avocados - 3 tablespoons sour cream or Greek yogurt - 2 tablespoons fresh lime juice - 1 garlic clove, grated - ¼ teaspoon cumin - Salt and white pepper

Garnish: - Micro cilantro or microgreens - Thinly sliced radishes - Chili flakes or Tajín - Lime zest

Tortilla Cups: Preheat oven to 375°F. Brush each tortilla circle with oil on both sides. Press into the wells of a mini muffin tin, forming a cup. Bake 8–10 minutes until golden and crisp. Cool in the tin, then remove carefully. (Can be made 3 days ahead; store airtight at room temperature.)

Avocado Crema: Blend all ingredients until very smooth. Season assertively — it should be bright and creamy. Transfer to a piping bag or small squeeze bottle. (Can be made 6 hours ahead; press plastic wrap directly onto the surface to prevent browning.)

Salmon Ceviche: Combine salmon cubes with lime juice, orange juice, and salt in a non-reactive bowl. Stir gently. The salmon will begin to "cook" in the acid immediately — the exterior will turn from translucent to opaque. For a barely-cured ceviche, marinate only 5 minutes; for a more traditional set texture, marinate 10–15 minutes. Drain off most of the liquid (the leche de tigre).

Add drained red onion, cucumber, jalapeño, cilantro, mint, and sesame oil. Toss gently. Taste and adjust salt, lime, and heat.

Assembly (no more than 20 minutes before service): Pipe a small amount of avocado crema into the base of each tortilla cup. Spoon the salmon ceviche on top — about 1 heaped tablespoon per cup. Garnish with a pinch of micro cilantro, a thin radish slice, a pinch of Tajín or chili flakes, and a twist of lime zest.

Food Safety: Use only sushi-grade salmon from a trusted source. Keep ceviche refrigerated until the last moment. Serve and consume within 1 hour of assembly.

Pro Tips: The tortilla cups must be completely cool and dry before filling — warm or damp cups will immediately lose their crunch. The ceviche liquid (leche de tigre) can be served as a shot alongside — it is considered a delicacy in Peru and is said to be the best cure for overindulgence.