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 most welcoming of ways.
- 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. 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.
- To plate, arrange tostadas on serving platter, spoon about 2 tablespoons ceviche on each tostada. Garnish with cilantro.
- Recipe type: Appetizers
- Cuisine: North American