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
Mix salmon, lime juice and vinegar in a medium bowl. Let stand, stirring occasionally, until salmon is opaque and slightly firm to the touch, about 30 minutes.;
Meanwhile, mix remaining ingredients except tostada shells in another bowl; set aside.
Drain all but about 3 tbsp. lime juice from salmon. Mix salmon with reserved tomato mixture.
Serve with tostada shells.