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Epicurious
Bon Appétit

Arctic Char Tostadas

By Daniela Soto-Innes

3.3

(3)

A fried flat tortilla on a ceramic plate topped with flaky pink fish sliced jalapeños cilantro and capers.
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Great tostadas vary, but their composition—crispy base, creamy topping, substantial protein—is the same. Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.

Recipe information

  • Yield

    4 servings

Ingredients

Salty-Sour Vinaigrette:

3 Tbsp. fish sauce
1 cup unseasoned rice vinegar
1/4 cup sliced scallions
1 1/2" piece ginger, peeled, finely grated
Kosher salt

Tostadas:

1/4 tsp. finely grated lemon zest
1/2 cup farmer’s cheese or whole-milk ricotta
Kosher salt
1 (8-oz.) boneless arctic char or salmon fillet
Extra-virgin olive oil (for drizzling)
4 (4"–6") tostadas
Cilantro leaves with tender stems, sliced serrano chiles, capers, and lime wedges (for serving)

Preparation

  1. Salty-Sour Vinaigrette:

    Step 1

    Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.

  2. Tostadas:

    Step 2

    Preheat oven to 300°F. Mix lemon zest into cheese in a small bowl; season with salt and set aside. Place fish on a rimmed baking sheet and drizzle very lightly with oil; season with salt. Bake until just opaque throughout, about 5 minutes for char and 8–10 minutes for salmon. Remove from oven and break apart into large flakes. Drizzle with vinaigrette.

    Step 3

    Divide reserved cheese mixture among tostadas. Top with fish, then cilantro, chiles, and capers. Serve with lime wedges.

  3. Do Ahead

    Step 4

    Vinaigrette can be made 1 week ahead. Cover and chill.

TagsTostadaRicottaCheeseDairyArctic CharFishSeafoodSalmonMainDinnerGluten FreeNut FreeEasyQuickWeeknight MealsRoastBon Appétit

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