Tuna Ceviche Tostadas
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
1/2 lb sushi-grade tuna (see blog post for recommendations)
1/2 avocado, small dice
3 tablespoons red onion, sliced paper thin
1 jalapeno pepper, seeded and thinly sliced
1 teaspoon fresh ginger, grated (using micro-plane grater)
1 tablespoon toasted sesame seeds (optional)
3 tablespoons fresh squeezed lemon juice
2 teaspoons low-sodium soy sauce
1 teaspoon sesame oil
10 small corn tortillas for frying (I used 4.5 inch Guerrero white corn tortillas)
Sea salt, to taste
Instructions
To fry the tortillas:
In a 10 inch skillet (I used cast iron) heat 1 cup vegetable oil over medium heat.
Fry the tortilla, 3 at a time, until they are golden brown and crispy. Flip intermittently to ensure they fry evenly.
They will be done when they feel hard/crispy in the oil.
Remove to paper towel to drain and season with sea salt.
To prepare the ceviche:
In a medium bowl combine tuna, avocado, onion, ginger, sesame seeds, lemon juice, soy sauce, and sesame oil. Toss gently with a large spoon, using care not to smash the avocado.
Taste and season with additional salt if needed.
Place about 1 heaping tablespoon of ceviche on individual fried tostadas.
Serve immediately.
(If preparing in advice, prep ingredients and chill separately. Squeeze a little lemon juice over the avocado to prevent browning. Do not toss fish with lemon juice until immediately before serving).
Slightly adapted from a recipe from thegourmetgourmand.com