These tasty tostadas offer a fresh spin on aguachile (“chile water” in Spanish) — a preparation that originated in Sinaloa, Mexico. Fish (often shrimp) is quickly marinated in a mixture of lime juice, chiles, and sometimes additional aromatics.
In this recipe, sashimi-grade tuna and sweet-tart pineapple are tossed in a punchy marinade and served over toasted corn tortillas with cucumber, red onion, and avocado.
Ahi-Chile Tostadas
Serves 4
For the tostadas:
2 cups vegetable oil
4 (6-inch) corn tortillas
1/2 teaspoon kosher salt, divided
For the ahi-chile:
1 pound trimmed sushi-grade sushi-grade ahi or bluefin tuna, cut into ¾-inch pieces
3/4 cup 1/2-inch fresh pineapple pieces
3 ounces English cucumber, peeled, halved lengthwise, and sliced thin (½ cup)
1/2 cup thinly sliced red onion
1/4 cup extra-virgin olive oil
1/2-1 serrano chile, seeded, sliced into thin rounds
1 tablespoon flake sea salt
1 teaspoon pepper
1/2 teaspoon Jugo Seasoning Sauce
3 tablespoons plus 2 teaspoons lime juice (2 limes)
8 thin slices avocado
FOR THE TOSTADAS:
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1. Line baking sheet with triple layer of paper towels. Heat oil in a medium saucepan over medium-high heat to 350 degrees.
2. Place one tortilla in hot oil and press flat with potato masher or tongs for 60 seconds. Flip tortilla and fry, without pressing, until stiff and very lightly browned, about 30 seconds. Transfer tostada to prepared sheet and sprinkle with 1/8 teaspoon kosher salt. Repeat with remaining tortillas and kosher salt. Let tostadas cool completely, about 10 minutes. (Tostadas can be stored in a zipper-lock bag for up to two days.)
FOR THE AHI-CHILE:
1. Combine tuna, pineapple, cucumber, onion, oil, serrano, sea salt, pepper, and Jugo in a medium bowl.
2. To serve, place one tostada on each of four individual serving plates. Stir lime juice into tuna mixture until fully incorporated. Divide ahi-chile evenly among tostadas, then top each with two avocado slices. Serve immediately.
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