Crispy Corn Tortillas

1. Prepare tortillas

Stack the 6 corn tortillas and cut each into 6 wedges (like pizza slices). Pat the wedges dry if they feel moist.

2. Heat oil

Pour 240 ml vegetable oil into a medium skillet or saucepan (enough to shallow‑fry in batches). Heat over medium‑high until oil reaches about 350°F (175°C) or a small tortilla wedge sizzles immediately when added.

3. Fry until crisp

Working in a single layer and in batches, fry tortilla wedges 45–90 seconds per side until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray.

4. Season chips

While still hot, sprinkle the chips with 1 tsp kosher salt. Let cool completely (they will crisp further as they cool). Set aside for serving.

Cook & Chill Shrimp

5. Bring poaching liquid to a simmer

Place 500 ml cold water and 1 tsp salt in a small saucepan and bring to a gentle simmer over medium heat.

6. Poach shrimp

Add the 200 g shrimp to the simmering water and cook just until opaque and curled, about 1.5–2 minutes (do not overcook).

7. Shock shrimp in ice bath

Immediately transfer the cooked shrimp to a bowl of ice water (prepared with about 2 cups ice) to stop cooking. Once chilled (about 2 minutes), drain and pat dry. Chop shrimp into bite‑size pieces (roughly 1–1.5 cm pieces).

Prepare Ceviche Mix

8. Dice tuna

Trim the 225 g sushi‑grade ahi tuna and cut into uniform small dice, about 1 cm (1/4–1/2 inch) cubes.

9. Mince aromatics and herbs

Thinly slice 3 green onions (both white and green parts), finely dice 0.25 cups red onion, mince 1 jalapeño (seeded if you want less heat), and chop 0.5 cups cilantro. Place all into a large mixing bowl.

10. Make marinade

In a small bowl whisk together 120 ml fresh lime juice, 1 tbsp extra‑virgin olive oil, 1 tsp salt, and 0.5 tsp black pepper until combined.

11. Combine seafood and marinade

Add the diced tuna and chopped shrimp into the bowl with the aromatics. Pour the lime marinade over the seafood and gently toss to coat everything evenly. The lime will lightly 'cook' the tuna on the outside—allow to rest in the refrigerator for 10–12 minutes to marinate and meld flavors. Taste after marinating and adjust seasoning with a little extra salt or pepper if needed.

Prepare Avocado & Assemble

12. Prepare avocado halves

Halve and pit 2 ripe but firm avocados. Using a spoon, slightly scoop or loosen the flesh to create a shallow bowl in each half. Lightly season the avocado cavity with a small pinch of salt and a quick squeeze of the extra lime wedge.

13. Assemble ceviche on avocado

Spoon a generous portion of the chilled tuna and shrimp ceviche into each avocado half, mounding it in the center. Garnish with a few additional cilantro leaves and a sprinkle of sliced green onion.

14. Serve

Arrange the filled avocado halves on a platter with the crispy corn tortilla chips on the side. Serve immediately with extra lime wedges for squeezing and additional chips for scooping.

Ahi Tuna & Shrimp Ceviche* ** Recipe

Recipe information

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Seafood & Marinade

Produce & Garnish

Crispy Corn Tortillas & Seasoning