Tuna Ceviche On Crunchy Tortillas
Updated: Oct 19, 2019
I really enjoy entertaining and this ceviche recipe is definitely one to impress.
It’s really important you use a really good quality, super fresh fish for this recipe. As ceviche is a cooking method that uses acid to cook the fish, in this case I use lime juice and vinegar.
300g fresh tuna, diced (can also use salmon, king fish or ocean trout)
1/2 tomato, finely diced with seeds removed
1/2 spring onion, finely diced
Fresh chilli, finely diced (to taste)
Small handful coriander, finely chopped
Salt and pepper
Small corn tortillas, cut into triangles (or just use corn chips if you don't have time)
1 litre of vegetable/canola oil (for frying)
1 avocado (ripe)
Lime juice of whole lime
Vinegar 2 tbsp
Making of the story
Add all ingredients from Chapter One into a large bowl, mix well and place back into the fridge whilst completing other chapters.
Place your oil into a deep frying pan or large saucepan and set onto a high heat. Test the oil by dipping a tortilla into the oil; if it starts sizzling and small bubbles form then the oil is ready. Start adding your tortilla triangles in small batches, frying for 1-2 minutes or until golden brown. Place the cooked tortilla chips into a large bowl lined with kitchen towel, sprinkle with salt then put to one side.
Halve the avocado and remove the stone. Scoop out the flesh from both halves into a medium sized bowl. Add a good squeeze of lemon juice then mash together until its nice and smooth.
Remove the diced tuna from the fridge, add the ingredients from Chapter Four and mix everything together.
Lay your tortilla chips onto your serving dish of choice. Use a teaspoon to spread a small amount of avocado onto the tortillas followed by a teaspoon of the tuna mixture.
Garnish with fresh coriander or extra chilli if you wish.
Written with love,