Toasted De Atun* Recipe

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Trim any sinew and cut into uniform 1/2-inch dice so the ceviche has consistent texture.

Make citrus marinade

In a medium bowl combine fresh lime juice, lemon juice, and orange juice (if using). Whisk in the salt, black pepper and olive oil until salt dissolves.

Marinate tuna briefly

Add diced tuna to the citrus mixture and toss gently to coat. Let sit at room temperature for 6–10 minutes — you want the exterior of the tuna slightly 'cooked' by the citrus while the center remains bright and tender. Stir once halfway through to ensure even exposure.

Add aromatics

After marinating, drain off about half of the excess citrus liquid if there is a lot. Add the finely diced red onion, minced jalapeño, chopped cilantro and toasted sesame seeds. Toss gently to combine.

Fold in avocado

Just before serving, fold in the diced avocado carefully so it does not break up. Taste and adjust seasoning with additional salt or lime juice if needed.

Arrange crisp tostada chips or toasted bread slices on a serving platter (these should be warm or room temperature and very crunchy).

Spoon a generous portion of the tuna ceviche onto each chip or slice, dividing evenly to yield about 12 pieces.

Garnish each with a few microgreens or a small cilantro sprig, a thin wedge of lime on the side, and a light drizzle of chili oil or hot sauce if using.

Serve immediately so the chips remain crunchy. Provide extra lime wedges at the table.