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Canned Tuna Ceviche Tostadas
by
Pez Cantina
(IC: professional)
2 servings
10 min
Ceviche doesn't have to mean raw fish. Did you know that you could make your own version of ceviche with canned tuna? This recipe uses ingredients that you probably already have in your kitchen and is a quick and easy way to take canned tuna up a notch!
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Make sure to dice all of your ingredients beforehand, making assembly quick and simple.
You can choose how you like to garnish your Canned Tuna Ceviche Tostada but we like to use sliced serrano peppers, fresh sprigs of dill, and some edible flowers.
Look at all of that freshness! Use the freshest ingredients you can find to create a bright, flavorful canned tuna ceviche!
Once you've garnished the tostadas and topped them with some Salsa Negro, all that's left is to dig in!
Canned Tuna Ceviche Tostadas
Recipe details
Ingredients
For the Ceviche
- Canned tuna
- Diced Persian cucumbers
- Diced tomatoes
- Chopped cilantro
- Diced red onions
- Sliced scallions
- Half of a lime
- Extra virgin olive oil
- Salt
- Pepper
For the Tostada
- Tostadas
- Serrano chiles
- Edible flowers
- Dill
- Salsa Negra
Instructions
Make the Ceviche
- Add the tuna to the bowl and break it up a bit.
- Add the cucumbers, tomatoes, cilantro, red onion, scallions, olive oil, salt, and pepper and mix.
- Juice the lime over it and mix well.
Assemble the Tostada
- Lay the tostadas on a plate and top with the tuna ceviche.
- Garnish with sliced serrano chiles, flowers, and dill.
- Add some salsa Negra on top and it’s ready to eat!
Tips
- We use Persian cucumbers because they have thin skins and not a lot of seeds.
- For the Salsa Negra we use our house recipe for, but any smoky salsa will work well.
Want more details about this and other recipes? Check out more here!
Published September 27th, 2020 4:45 AM
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