Refreshing and craveable, this recipe for tuna ceviche tostadas delivers depth and flavour on every level. From Club House® 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 most welcoming of ways.
Ingredients
Serves 12
- 1/4 cup (60 milliliters) Lime Juice, Fresh
- 1 1/2 tsps (7 milliliters) Sugar
- 1 tsp (5 milliliters) Sesame Oil
- 3/4 tsp (4 milliliters) Club House ® Ginger, Ground
- 1/2 tsp (2 milliliters) Club House ® Garlic Powder
- 1/2 tsp (2 milliliters) Club House Sea Salt Grinder
- 1/4 tsp (1 milliliter) Club House ® Chipotle Chili Pepper, Ground
- 4 oz (125 grams) Sashimi-Grade Tuna, 1/4-inch (1/2-cm) dice
- 1/2 cup (125 milliliters) Ripe Mango, 1/4-inch (1/2-cm) dice
- 1/4 cup (60 milliliters) Red Onion, thinly sliced
- 1 tbsp (15 milliliters) Jalapeno Pepper, seeded and finely sliced
- 12 Corn Tortillas, 6-inch (15-cm)
- 2 tbsps (30 milliliters) Cilantro, ciffonade
Procedure
Prep
- In a bowl, combine lime juice, sugar, sesame oil, ground ginger, garlic powder, salt, and chipotle; let stand 3 to 4 minutes.
- Stir in tuna, mango, red onion and jalapeño. Hold refrigerated at least 30 minutes or until service.
- Set fryer to 350°F (180°C). Drop tortillas in fryer and place fryer basket over top to keep tortillas flat. Fry until golden brown; drain. Sprinkle lightly with kosher salt, if desired. Hold at room temp for service.
Service
- To plate, arrange tostadas on serving platter, spoon about 2 tablespoons (30 ml) ceviche on each tostada. Garnish with cilantro.
- Recipe type: Flavour Forecast
