By Yannin www.fishermansbelly.com
(make 6-8 tostadas)
2lbs tuna cubed
1 pac of Mexican Tostadas
4 limes juiced
1 orange juiced
2 cucumbers, peeled, deseeded, and cut into half moons
2 mangos coarse dice
1 Bundle cilantro, chopped
2 Serrano peppers chopped
Kosher salt
4 Tomatillos
4 Stalks of Mexican green onions
1 Red pepper, finely sliced (sweet or spicy hot, the choice is yours!)
1. Roast, char and soften the tomatillos, Mexican green onions and Serrano peppers. This can be done on a grill, in a frying pan or in a 350F oven for 30 minutes.
2. Coarse chop the tomatillos, Mexican green onions and Serrano peppers and place them in a blender. Add the bundle of cilantro. Add the juice of 3 limes, and one orange. Add a liberal pinch of salt and blend for no more than a minute. Pour into a bowl.
3. Into that same bowl, add the diced tuna, cucumbers and mangos. Refrigerate for no more than one hour.
4. Serve the tuna ceviche on individual tostadas and garnish with the sliced red pepper. Enjoy!
