Ahi-Chile Tostadas

By America’s Test Kitchen | July 5th, 2023

A super-simple summer recipe dishing up sweet, juicy, and spicy flavors

Make your own juicy, sweet, spicy Ahi-Chile Tostadas, like the Mariscos German Beyer food truck in San Diego, with this easy summer recipe.

You don’t have to go to San Diego to get these playful Ahi-Chile Tostadas from the Mariscos German Beyer food truck. This easy summer recipe from America’s Test Kitchen delivers big on sweet, juicy, and spicy flavors.

These tasty tostadas offer a fresh spin on aguachile (“chile water” in Spanish) – a preparation that originated in Sinaloa, Mexico. Fish (often shrimp) is quickly marinated in a mixture of lime juice, chiles, and sometimes additional aromatics.

In this recipe, sashimi-grade tuna and sweet-tart pineapple are tossed in a punchy marinade and served over toasted corn tortillas with cucumber, red onion, and avocado.

Ahi-Chile Tostadas

Serves 4


For the tostadas:

  • 2 cups vegetable oil
  • 4 (6-inch) corn tortillas
  • 1/2 teaspoon kosher salt, divided

For the ahi-chile:

  • 1 pound trimmed sushi-grade sushi-grade ahi or bluefin tuna, cut into ¾-inch pieces
  • 3/4 cup 1/2-inch fresh pineapple pieces
  • 3 ounces English cucumber, peeled, halved lengthwise, and sliced thin (½ cup)
  • 1/2 cup thinly sliced red onion
  • 1/4 cup extra-virgin olive oil
  • 1/2-1 serrano chile, seeded, sliced into thin rounds
  • 1 tablespoon flake sea salt
  • 1 teaspoon pepper
  • 1/2 teaspoon Jugo Seasoning Sauce
  • 3 tablespoons plus 2 teaspoons lime juice (2 limes)
  • 8 thin slices avocado


For the tostadas

  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. (Tostadas can be stored in a zipper-lock bag for up to two days.)

For the ahi-chile

  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.

More recipes you might like:

Southwestern Black Bean Burgers, healthy and hearty

Mexican street corn in a bowl, for less mess and delicious Mexican flavors

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, Cook’s Country, and America’s Test Kitchen Kids – offers reliable recipes for cooks of all ages and skill levels. See more online at www.americastestkitchen.com/TCA.

©2023 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.

More from Boomer

Spicy Moo Shu Beef with Vegetables

By JeanMarie Brownson | April 12, 2024

Spring Vegetable and Orzo Soup

By Diane Rossen Worthington | April 3, 2024

Halloumi Fries for a Warm Cheese Delight

By JeanMarie Brownson | March 27, 2024