This recipe was made in partnership with our friends at Kvaroy Arctic! Blue Evolution Sea vegetables and Kvaroy Arctic Salmon pair swimmingly in this wakame-cured salmon tostada, with pickled serranos.

Recipe By Chef Maylin Chávez
Executive Brand Chef, Blue Evolution

For the Tostada

• Store-bought or homemade tortillas, fried until crispy

For the Avocado Puree

• 2 semi-ripe avocados

• 1 bunch of cilantro, plus extra for garnish

• 1 deseeded serrano pepper

• Juice of 1 lime

• 6 oz of full-fat Greek yogurt

• Sea salt

• 2 tablespoons of sriracha

For the Pickled Serranos

• 10 serrano peppers, cut into rounds

• 1 quart of white wine vinegar

• 2 tablespoons of pickling spices

• 8 oz of kosher salt

• 8 oz of granulated sugar

For the Two-Hour Kvaroy Salmon Cure

• 1 whole salmon side, with skin

• 4 oz of toasted sesame oil

• 8 oz of kosher salt

• 8 oz of granulated sugar

• 4 oz of Sal de gusano (available at specialty Mexican stores)

• 4 oz of dried Blue Evolution Wakame

• Zest of 3 limes

For the Assembly

• Chili Crisp ( substitution for the Salsa Negra)

• Avocado puree

• Salmon cubes

• Pickled serranos

• Cilantro sprig

DIRECTIONS

For the avocado puree, place avocados, cilantro, deseeded serrano pepper, lime juice, Greek yogurt, sea salt, and sriracha in a blender. Blend on high until smooth. Adjust salt to taste.

For the pickled serranos, in a medium pot, combine white wine vinegar, pickling spices, kosher salt, and granulated sugar. Bring to a boil, stirring. Remove from heat and let sit for 30 minutes. Strain the mixture and pour it over the cut serrano peppers. Store in a mason jar and refrigerate. The pickled serranos can last up to two weeks in the refrigerator.

For the two-hour Kvaroy Salmon cure, drizzle toasted sesame oil on the salmon skin to coat it. In a large bowl, mix kosher salt, granulated sugar, Sal de gusano, dried Wakame, and lime zest. Cover the entire fish with the salt mixture. Wrap the fish in plastic wrap and refrigerate for two hours.

After two hours, lightly remove some of the cure mixture from the salmon using your hands. Cut the salmon into cubes for the tostada.

To assemble the tostada, spread avocado puree on the bottom of the crispy tortilla. Place salmon cubes on top. Garnish with pickled serranos, cilantro sprig, and a drizzle of Salsa Negra or Chili Crisp.