Tostadas de Ceviche de Atún (Tuna Ceviche Tostadas)
Why this recipe works
- Fresh crunch: Crisp tostadas, cool cucumber and creamy avocado give the soft lime-cured tuna plenty of contrast.
- Bright acidity: Lime juice seasons and lightly cures the tuna while keeping the dish clean, sharp and refreshing.
- Fast no-cook method: The ceviche needs only a short curing time, making the recipe practical for a quick lunch or starter.
- Easy to adjust: The chilli, herbs and avocado can be adapted without changing the essential ceviche tostada format.
Get the most out of this recipe
Adjust the heat
- For less heat: Remove the jalapeño seeds and membrane, or use a smaller amount so the lime and tuna remain the focus.
- For more heat: Swap in a little serrano pepper for a sharper chilli bite, adding it gradually to avoid overpowering the ceviche.
Timing notes
- Keep the cure brief: The tuna should look slightly opaque at the edges but still tender in the centre; leaving it too long can make the texture firm and chalky.
- Assemble just before serving: Spoon the ceviche onto the tostadas at the last moment so the shells stay crisp.
Ingredient notes
- Use tuna suitable for raw eating: Choose sashimi-grade tuna from a reliable source and keep it well chilled until you are ready to dice and cure it.
- Choose firm avocado: A ripe but firm avocado slices cleanly and adds creaminess without collapsing into the ceviche.
Common mistakes
- Over-curing the tuna: Do not leave the tuna sitting in lime juice for too long; it should be lightly cured rather than fully opaque throughout.
- Assembling too early: Avoid storing filled tostadas, as the lime dressing will quickly soften the shells.
Equipment you'll need
Ingredients
Instructions
- Juice the limes into a mixing bowl and stir in the fine sea salt until dissolved. Dice the tuna into small, even pieces and add to the lime juice, stirring to coat well.
- Finely slice the red onion, dice the cucumber, and finely chop the jalapeno pepper (remove the seeds for less heat). Add them to the bowl and mix thoroughly.
- Roughly chop the fresh coriander and stir it through. Leave the ceviche to cure for 10 minutes, stirring once halfway through, until the tuna looks slightly opaque at the edges.
- Halve, stone and slice the avocado. Spoon the tuna ceviche onto the tostada shells, top with avocado, and serve straight away.
Recipe notes
Tips
- For the best texture, keep the tuna chilled right up until you dice it, then cure it in the lime juice for just long enough to turn slightly opaque at the edges.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use tuna that is safe to eat raw and keep it properly chilled, or choose a fully cooked fish instead.
Substitutions
- Replace jalapeno pepper with a smaller amount of serrano pepper for a hotter ceviche.
- Replace fresh coriander with fresh flat leaf parsley if you prefer a milder herb flavour.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If needed, refrigerate the ceviche in a sealed container and eat within 24 hours; do not store assembled tostadas as they will soften.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Fish
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