Tuna Ceviche Tostada

Name: Tuna Ceviche Tostada
Prep time: 15 min
Cook time: 12 min
Yield: 6
Cuisine: American,
Ingredients: 1/4 cup fresh lime juice; 1 1/2 tsps sugar; 1 tsp sesame oil; 3/4 tsp ginger ground; 1/2 tsp garlic powder; 1/2 tsp sea salt grinder; 1/4 tsp chipotle chili pepper; 1/4 pound (4 oz) sushi-grade tuna, cut into 1/4-inch cubes; 1/2 cup chopped ripe mango, cut into 1/4-inch chunks (1 small mango); 1/4 cup thinly sliced red onion; 1 small jalapeño pepper, seeds removed, thinly sliced; 12 (6-inch) corn tortillas; 1/2 cup vegetable oil; 2 tbsps chopped fresh cilantro

Refreshing and craveable, this recipe for tuna ceviche tostadas delivers depth and flavor on every level. From McCormick® spices to tangy lime juice and sesame oil, along with both crunchy and soft textures, this exciting delivery of ceviche plays with the senses in the ... Read More Read Less

15m

PREP TIME

12m

COOK TIME

14

INGREDIENTS

Servings: 6 (2 Tostadas)

Ingredients

Tuna Ceviche
1/4 cup fresh lime juice
1 1/2 teaspoons sugar
1 teaspoon sesame oil
3/4 teaspoon McCormick® Ground Ginger
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Chipotle Chili Pepper
1/4 pound (4 ounces) sushi-grade tuna, cut into 1/4-inch cubes
1/2 cup chopped ripe mango, cut into 1/4-inch chunks (1 small mango)
1/4 cup thinly sliced red onion
1 small jalapeño pepper, seeds removed, thinly sliced
Tostadas
12 (6-inch) corn tortillas
1/2 cup vegetable oil
2 tablespoons chopped fresh cilantro

KEY PRODUCTS

INSTRUCTIONS

1 For the Tuna Ceviche, mix lime juice, sugar, sesame oil, ginger, garlic powder, salt, and chipotle in medium non-reactive bowl until well blended. Let stand 5 minutes to allow flavors to blend. Stir in tuna to coat. Add mango, red onion and jalapeño, tossing to mix. Cover and refrigerate at least 30 minutes or up to 2 hours.
2 For the Tostadas, heat oil in large skillet on medium-high heat until shimmering. Cook 2 tortillas at a time, being careful not to overlap, frying about 1 minute per side until browned and crispy. Transfer to paper towel-lined plate to drain and cool.
3 To serve, place 2 Tostadas on each serving plate. Using a slotted spoon, top each tostada with about 2 tablespoons Ceviche mixture. Sprinkle with cilantro and serve immediately.