Ceviche tuna tostada

Ceviche tuna tostada

Ingredients

Tostada
Topping
  • 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

Preperation

Tostada

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.

Topping

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. 

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