By Alma Alcocer-Thomas
​Executive Chef | El Alma Restaurante Bar

Learn more about the chef

Ahi Tuna Ceviche Tostadas
Serves 8-10 for a main course

Ingredients Needed:
2 cups peeled and sliced pineapple
4 whole jalapenos
1 red onion, thick sliced
1.5 pounds Ahi Tuna (preferably sashimi grade), cut into 1/2 inch steaks
¼ cup lemon juice, + 1 tablespoon lemon zest
⅔ cup olive oil + 2 tablespoons
2 tablespoons Valentina chile sauce (or your personal favorite)
1 tablespoon ginger, peeled and mince
1 teaspoon black pepper
1 teaspoon kosher salt
¼ cup fresh mint, chopped
2 tablespoons fresh cilantro, chopped
4 radishes thinly sliced
1 cup guacamole
16- 4 inch corn tostadas
2 limes cut into wedges
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Directions:

• Prepare a charcoal grill for medium-high heat or preheat a ridge grill over a medium-high flame.
• With some of the olive oil lightly coat the Jalapenos, pineapple and onion slices.
• Grill the jalapenos, pineapple slices, and red onion on both sides until lightly charred. Cool down, and cut into small cubes. Set a side.
• In a mixing bowl, combine the lemon juice, zest, 2/3 cup of olive oil, ginger, salt and pepper. Mix in the cubed pineapple, jalapeno and onions. Add the chopped mint.
• Cut the tuna steaks into cubes and in a separate bowl, mix in with the remaining 2 tablespoons of olive oil and Valentina chile sauce.
• Season with salt. Add the grilled pineapple mixture to the tuna and toss in the cilantro.
• To serve, spread the tostadas with a thin layer of guacamole, top with a scoop of the tuna and pineapple salad.
• Garnish with the sliced radish and a wedge of lime.​