Salmon Ceviche Tostadas | Rodney Strong Vineyards

Ingredients

• 1 1/2 pounds boned, skinned wild salmon, cut into ½ inch dice
• 1/2 cup lime juice
• 3 tablespoons red wine vinegar
• 2 vine ripened tomatoes, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup chopped cilantro
• 2 tablespoons extra-virgin olive oil
• 1 Fresno chili, stemmed, seeded and chopped
• 1 teaspoon kosher salt
• 1/8 teaspoon toasted and ground coriander seed
• 1 sprig fresh oregano, destemmed and chopped (about 1 teaspoon)
• Mini tostada shells