Ceviche tuna tostadaLetssalsa
- 450 g of fresh tuna
- 3 limes, squeezed
- 75 g red onion, chopped
- 1 ripe mango
- 150 g cucumber, cut and without seeds
- 1 tsp. red chili
- 2 tsp. fresh cilantro, chopped
- 2 tsp. Red Rocket Chili Pepper hot sauce
- 8 small corn tortillas
- 1 avocado, cubed
- Salt to taste
Preheat the oven on 180 °C, spray some oil on tortillas and sprinkle with a bit of salt. Bake in the oven for 10 minutes-15 minutes until they are crispy. Get them out of the oven.
Mix the tuna in a bowl with the lime juice, mango, red onion and 1 tsp. hot sauce. Let this marinate for 10-15 min.
Stir in the cucumber, 1 tsp. hot sauce and cilantro through the ceviche and season further.
Fill the tostada with ceviche, avocado and red chili.