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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, combine tuna, onion, tomato, cucumber, and cilantro. Add lime juice, olive oil, salt and pepper to taste. | 2. Add serrano chiles, the amount depending on how much heat you think you can tolerate. Taste and add more if needed. (If it is too hot, you can add another can of tuna). | 3. Once the other flavors are perfect, add the diced avocado and mix gently. | 4. Scoop onto tostadas and serve immediately. | 5. Serving size is one tostada as an appetizer, two tostadas if a light dinner or lunch. | 6. SERVING SUGGESTION: For parties or work potlucks, I usually put the ceviche in a bowl on a large platter and surround with good tortilla chips or the whole tostadas. A bottle of Tapatio hot sauce and a dish of extra chopped serranos on the side makes it even better. Everyone loves this! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
albacore tuna water	2	cans	drained	-	-	-	-
onion	1/2	cup	diced sweet	32.0	7.472	0.88	0.08
tomato	1		seeded diced	32.76	7.0798	1.6016	0.364
cucumber	1		peeled diced	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
serrano chili	1 -2		diced	-	-	-	-
lime	2 -3			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt				-	-	-	-
pepper				-	-	-	-
avocado	1		diced	-	-	-	-
tostada	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.