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Tuna Ceviche Tostadas with Chipotle Crema

Author: Andrea Slonecker
Serves: 8

Tender, lime-marinated tuna, with sweet papaya, and creamy avocado

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 ahi or bluefina 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)


  1. 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.
  2. 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.
  3. Once the tuna is marinated to your liking, add the papaya, avocado, and cilantro and gently toss to combine. Season to taste with salt.
  4. 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.