Tuna Ceviche Tostadas with Crispy Leeks
Fresh tuna cured in lime juice with red onion and cilantro, served on crispy tostadas with fried leeks. Ready in 15 minutes with zero cooking of the fish.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 12 oz sushi-grade tuna, diced 1/2-inch
- 3 whole limes (juiced)
- ¼ whole red onion, thinly sliced
- 3 tbsp fresh cilantro, chopped
- 6 whole tostadas (or corn tortilla chips)
- 2 whole leeks, white part only, cut into thin fries
- 1 cup neutral oil (for frying leeks)
Instructions
- 1
Heat oil in a small skillet over medium-high until shimmering, about 2 minutes.
- 2
Fry leek matchsticks in batches until golden and crispy, 2–3 minutes total. Transfer to a paper towel and season with salt.
- 3
Combine diced tuna, lime juice, red onion, and cilantro in a bowl. Stir gently and let sit 5 minutes.
- 4
Taste and season with salt and black pepper. The tuna will firm up as it sits in the lime juice.
- 5
Divide tostadas between two plates. Top each with a spoonful of ceviche and a pinch of crispy leeks.
- 6
Serve immediately with extra lime wedges on the side.
Tools you’ll need
- small skillet
- cutting board
- sharp knife
- small mixing bowl
- spoon
- paper towels
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