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Tuna Ceviche Tostadas

  • Seafood
Time20 Minutes Serves4 CuisineAmerican
Mexican Tuna Ceviche Tostadas

If you like your ceviche bright, bold, and punchy, this one’s for you! We combine fresh tuna, creamy avo, citrus, sesame, and a hit of El Jefe to wake everything up, then pile it all onto the freshest, crispiest tostadas. Perfect as a fiery snack, starter, or light lunch, delightfully punchy and dangerously snackable.

ingredients

  • 10 small corn tortillas - around 10cm (you can cut into rounds from a larger tortilla)
  • Oil for frying
  • Sea Salt
  • 225g sushi‑grade tuna, diced
  • ½ avocado, diced
  • 3 tbsp red onion, thinly sliced
  • 1 tbsp toasted sesame seeds 
  • 3 tbsp fresh lemon juice
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 heaped tsp El Jefe

Buy the items

El Jefe Chilli X Lime Seasoning
El Jefe Chilli X Lime Seasoning
210g £8.99
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Directions

  1. Fry the tostadas: Heat 1 cup of oil in a pan over medium heat and fry the tortillas in batches (2–3 at a time for just a few seconds each side) until golden and crisp. Drain on kitchen paper and season with sea salt while hot.
  2. Make the ceviche: In a bowl, gently combine the tuna, avocado, red onion, and sesame seeds. Add lemon juice, soy sauce, sesame oil, and the El Jefe seasoning. Fold everything together carefully so the avocado stays intact. Taste and adjust seasoning (adding a little extra El Jefe or lemon if you want more zing).
  3. Spoon a heaped tablespoon of ceviche onto each tostada. Serve immediately while the tostadas are crisp and the ceviche is ice‑cold and bright.

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