These tasty tostadas offer a fresh spin on aguachile — a preparation that originated in Sinaloa, Mexico.
1. Line baking sheet with triple layer of paper towels. Heat oil in a medium saucepan over medium-high heat to 350 degrees.
2. Place one tortilla in hot oil and press flat with potato masher or tongs for 60 seconds. Flip tortilla and fry, without pressing, until stiff and very lightly browned, about 30 seconds. Transfer tostada to prepared sheet and sprinkle with 1/8 teaspoon kosher salt. Repeat with remaining tortillas and kosher salt. Let tostadas cool completely, about 10 minutes. 1. Combine tuna, pineapple, cucumber, onion, oil, serrano, sea salt, pepper, and Jugo in a medium bowl.
2. To serve, place one tostada on each of four individual serving plates. Stir lime juice into tuna mixture until fully incorporated. Divide ahi-chile evenly among tostadas, then top each with two avocado slices. Serve immediately. (For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at
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