Torre de Ceviche

Ingredients

• 6 ounces white fish (any mild white fish will do), diced into small pieces
• 1 organic carrots, diced
• 1 stalk organic celery, diced
• 1 small white onion, diced
• 2 cloves garlic, peeled and minced
• 1/2 teaspoon salt
• 4 scallions, chopped
• 1 medium organic tomato, diced
• 1/2 bunch cilantro, stemmed and chopped
• 1 organic lemon, juice freshly squeezed
• 4 small tortillas, fried
• 8 small salmon lox fillets
• 2 Serrano chiles, diced (optional)
• 2 teaspoons white wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dry mustard
• 1 ounce basil, chopped
• Salt and pepper to taste

Directions

1. In a small saucepan, cook white fish with carrot, celery, white onion, garlic and salt; cook for 2 minutes. Cool.
2. To mixture add scallions, tomato, cilantro, lemon juice and refrigerate overnight.
3. To prepare the vinaigrette, mix vinegar, olive oil, mustard, basil, and salt and pepper to taste in a jar; shake vigorously until blended.
4. To assemble, place fried tortilla on plate.
5. Use small bowl to form round mold of refrigerated mixture. Remove bowl.
6. Drape the lox fillets over the bowl-shaped mixture.
7. Drizzle vinaigrette on top. Garnish with scallions.