Crunchy tostadas play counterpoint to the tender, lime-marinated tuna, with sweet papaya, and creamy avocado, in this take on a classic Mexican appetizer.
2 cups neutral oil, such as vegetable, canola, or grapeseed
8 corn tortillas
Fine sea salt
1 pound tombo tuna, cut into 1/2-inch cubes
1/2 cup thinly sliced red onion
1/2 cup fresh lime juice
1/4 cup mayonnaise
1/4 cup sour cream
1 chipotle chile in adobo sauce, deseeded and finely minced
1 small papaya, cut into 1/2-inch cubes (about 1 1/2 cups)
1 avocado, cut into 1/2-inch cubes
1/4 cup coarsely chopped cilantro, plus more for garnish
1 serrano chile, thinly sliced (optional)
- Heat the oil in a large skillet over medium heat, and line a large baking sheet with paper towels to set near the stove. The oil is ready for frying when an edge of a tortilla dipped in sizzles rapidly on contact. Slide in 2 to 3 tortillas (or as many as will fit in the pan with a little overlap) and fry until very crisp and golden brown, turning to cook on both sides, about 2 minutes. Transfer the tostadas to the baking sheet and immediately sprinkle them with salt. Repeat until all the tortillas are fried. Allow the tostadas to cool while you prepare the ceviche.
- In a medium bowl, combine the tuna, red onion, lime juice, and a pinch of salt and set aside to marinate for 10 to 20 minutes, depending on how “cooked” you prefer the fish to be. In a separate small bowl, combine the mayonnaise, sour cream, and chipotle.
- Once the tuna is marinated to your liking, add the papaya, avocado, and cilantro and gently toss to combine. Season to taste with salt.
- Spread each tostada with a light coating of the chipotle mayonnaise and top with the ceviche. Garnish with serrano (if using) and sprinkle with more cilantro.