Tostadas and tuna ceviche recipe

Tostadas and tuna ceviche is a delicious dish that will have any dinner party guest coming back for seconds, and maybe even thirds! This zingy and spicy tuna ceviche dish is perfect for a warm summer evening. With a surprise kick from the tequila, this tuna ceviche will not only make the hairs on the back of your neck stand up, but also compliment your normal summer spread. Why not swap the tostadas in this tuna ceviche recipe for iceberg lettuce cups, for a more health conscious or gluten free option. Tuna is high in omega 3 fatty acids which is thought to help significantly reduces the risk of heart disease, as well as being high in many vital vitamins and minerals such as vitamin B12, vitamin D, and potassium. Kitchen tip - take the tuna and salsa out of the fridge out of the fridge 5 minutes before serving on the tostadas to ensure that they are room temperature, so the flavours taste more vibrant.

Ingredients

• 100g fresh tuna steak, diced
• juice of 2 limes
• juice of 1 lemon
• zest and juice of 1 orange
• 1 green chilli, diced
• ½tsp ground coriander
• 1tbsp sugar
• 1 garlic clove, sliced
• 1 large shallot, sliced
• coriander stalks, chopped
• 2 tbsp tequila blanco, optional
• 1 tomato, diced
• ½ avocado, diced

For the tostadas:

• 6 corn tortillas
• 3tbsp olive oil

Method

1. To make the tuna cevice put the tuna in a bowl and add the citrus juices and zest (reserving ½ the lime juice), diced chilli, ground coriander, sugar, 1tsp salt, sliced garlic, sliced shallot, coriander stalks and tequila, if including. Chill for at least 15 minutes in the fridge.
2. In a small bowl, mix together the tomato, avocado and the reserved lime juice. Season with salt and pepper. Put this salsa into a sealed container for up to 1 hour before serving.
3. To make the tostadas cut 5cm circles out of each tortilla with a cutter. Heat the olive oil in a frying pan and add the tortillas, a few at a time, to cook for 1-2 mins until crisp. Remove with a slotted spoon and drain on a piece of kitchen paper.
   
4. To serve, top each tostada with a dollop of tuna and a little salsa.