Salmon Tartar Bruschetta Sandwich Recipe

A photo of a salmon tartar bruschetta sandwich with salmon tartar, onions, luttuce, tomatoes, pesto and aoili.

A Delicious Sandwich


Of all things this recipe was inspired by Red Robin's Chicken Bruschetta Sandwich. I loved the flavors of the sandwich and thought they would work perfectly with salmon tartar in place of a grilled chicken breast. I was right, it is so good.




1 pound P&D Argentine Red Shrimp

2 Tbsp salt

Lime juice from 5 limes

Lemon juice form 3 lemons

1 cup finely chopped red onion

1 serrano chile, ribs and seeds removed, minced

1 cup chopped cilantro

1 cucumber, peeled, seeded, diced into 1/2-inch pieces

1 avocado, peeled, seed removed, cut into 1/2-inch chunks




In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. Remove shrimp and place into a bowl of ice water to stop the cooking.

Drain the shrimp. Cut each piece of shrimp in bite size pieces reserving a few whole shrimp to place on top of dish. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

Right before serving, add the cilantro, cucumber, and avocado. Place the whole shrimp and a couple sprigs of cilantro on top to garnish the dish.


Serves 4-6


Serving Suggestions:


Serve with french fries

Serve with soup or chowder

Serve with a salad



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