Featured, Kitchen

Mango & Avocado Tuna Ceviche Tostadas

June 7, 2021

A few recipes from Mazatlán, recreated in the Crespo Organic Kitchen, by Nissa

Mazatlán is the ceviche capitol of Mexico. Every season I head down to Empaque Don Jorge I indulge in all the wonderful fresh seafood variations of this dish and pack my suitcase full of ideas to bring back. Then I indulge myself and recreate all my favorite flavors and textures, many of which are new to me. I discover another dish or nuance every time I go, and this last time my suitcase was packed full.

Tostadas are a staple with Mazatlán ceviches, so that’s a no brainer. This serves as a reminder of how easy these little fried tortillas are to make.

The tuna ceviche was pretty much everywhere I went this time. Some version of a yellow fin tuna ceviche was available, and most included avocadoes. I took that idea and, of course, added tropical mangoes to the mix. Not surprisingly, this was a great idea.

Probably the most mind-blowing idea I brought back was a hot citrus juice condiment that was set down on the table with the ceviche. The first time I used it, I thought it was just lime juice. Being a tart and tang freak I thought it was a brilliant idea and doused my ceviche with the juice, learning upon my first bite that it was spiked with massive amounts of habanero.

My version of this “hot juice” quells the habanero, first by roasting it and then by adding mango nectar to this mix. I did my best to recreate this find and do justice to the Mexican version. It’s my new favorite summer condiment!

The total package is fresh, vibrant, cooling and healthy. Pile the ceviche high onto the tostada. Use the tiny tortillas.

Mango & Avocado Tuna Ceviche Tostadas


1 lb yellow fresh yellow fin tuna (sushi grade) cut into small bite size pieces
1/3 cup finely chopped red onion
3 tablespoons finely chopped cilantro leaves
1 serrano chili pepper, half of it finely chopped and half sliced thin
½ cup chopped mango (it should be the same size as the tuna pieces)
½ cup chopped avocado (it should be the same size as the tuna pieces)
¼ cup finely chopped bell pepper (orange or red)
¼ cup fresh lime juice
2 tablespoons orange juice
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¾ cup neutral oil
Corn tortillas
Thinly sliced radish for garnish
Mango Habanero Hot Juice!


Combine the tuna, onion, cilantro, chopped chili peppers, mango, bell peppers and avocadoes in a bowl and gently toss to mix. In a small bowl, whisk together the citrus juice and the oil. Pour over the top of the fish and sprinkle the salt over the top. Gently mix it up again and then place it in the refrigerator for at least an hour.

Heat up the neutral oil in a skillet over high heat. When it begins to bubble, add your tortilla. Cooking one at a time fry the tortillas for about one minute per side or until golden brown and puffed up. Transfer the fried tortilla to a plate of baking sheet lined with paper towels so the oil can drain off. Repeat with remaining tortillas.

Place a mound of ceviche on the top of the tostada and garnish with shaved radishes and serrano chilies and douse it with some Mango Habanero Hot juice!

Mango Habanero Hot Juice

Makes a little over a cup


¼ – ½ teaspoon chopped fire roasted habanero pepper
½ cup fresh orange juice
½ cup fresh lime juice
2 tablespoons vinegar (citrus champagne vinegar ideal)
1 teaspoon sugar
½ teaspoon salt


Combine all the ingredients in a blender and blend for a few seconds only. Strain immediately with cheese cloth. Discards the solids and bottle and refrigerate liquid.


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