Name: Arctic Char Tostadas
Yield: 4 servings
Ingredients: 3 Tbsp. fish sauce; 1 cup unseasoned rice vinegar; 1/4 cup sliced scallions; 1 1/2" piece ginger, peeled, finely grated; Kosher salt; 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)

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 notes

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