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Torre De Ceviche
By Chef Eduardo Baeza


6 ounces White Fish diced into small pieces (any mild white fish will do)
1 Organic Carrots diced
1 stalk Organic Celery diced
1 small White Onion diced
2 cloves Peeled Garlic minced
1/2 teaspoon Salt
4 Scallions chopped
1 medium Organic Tomato diced
1/2 bunch Cilantro chopped leaves only no stems
1 Organic Lemon juiced 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


In a small saucepan, cook white fish with carrot, celery, white onion, garlic and salt. Cook for 2 minutes and cool.

To mixture add scallions, tomato, cilantro, lemon juice and refrigerate overnight.


Mix all the ingredients in a jar, shake vigorously until blended.


Place fried tortilla on plate. Use small bowl to form round mold of refrigerated mixture. Remove bowl.

Drape the lox fillets over the bowl-shaped mixture. Drizzle vinaigrette on top. Garnish with scallions.