Salmon Ceviche

1: In blender, puree onion, celery, garlic, chile, ginger, sugar, salt, pepper & water on high for 2-3 minutes. Transfer to bowl and chill in the fridge for 2 hrs.

2: Slice salmon in half lengthwise, make very thin slices. Arrange slices on small pieces of parchment paper to avoid sticking. Keep chilled till ready to use.

3: Strain chilled puree through a fine-mesh strainer. Use a ladle or spoon to press as much liquid as possible through the strainer. Discard the remaining pulp.

4: Stir cilantro, orange juice, and lime juice into the strained puree.

5: Arrange sliced salmon, tomatoes & avocado on a serving platter. Spoon the liquid on top. Garnish with shaved radishes & microgreens. Serve immediately with tostada shells.