Spicy Tuna Tostadas With Avocado and Crispy Shallots

Last month, Adam and I visited Mexico City for the first time. It’s a place that’s long been on my list, and I couldn’t wait to experience its vibrant art scene, beautiful parks, and (of course) the food. 

Mexico City has established itself as arguably the most exciting food city in the world, and the restaurants we experienced during our quick 48-hour trip did not disappoint. Thankfully, our pilgrimage-worthy meal at Contramar was every bit as special as I’d imagined. The vibe is warm and bustling—every lunch service feels like a party at a cool friend’s house. And the perfect seafood dishes turned out by renowned chef Gabriela Cámara most definitely live up to the hype. 

Of course, we had to order the famous red and green grilled snapper (and yes, it was as amazing as I’d heard), but the raw tuna tostadas made us swoon. So much so, that we were determined to make our own version back home. 

Spicy Tuna Tostada With Avocado and Crispy Shallots

I’ll be honest, the mezcal paloma made my exact recollection of this dish a tad fuzzy. Consider this my very loose (but still delicious) adaptation of the tuna tostadas from Contramar. We’ve been making these on repeat, and they’re destined to become our go-to weekend lunch this summer, preferably enjoyed with our feet in the pool. (And yes, mezcal paloma in hand.)

One added bonus to this dish is that the components can be quickly prepped in advance. That way, when it’s time to eat, you can set out the tostadas and toppings and let everyone build their own. Scroll on for a few tips on making these tuna tostadas. And if you tend to steer away from serving raw fish at home, I got you.

Ingredients for Tuna Tostadas

Sushi-Grade Tuna

The star of these tostadas is sushi-grade tuna, selected for its superior quality and freshness. Tuna’s vibrant color and buttery texture make it the perfect candidate for raw preparation. 

Soy-Sesame Marinade

A mixture of soy sauce, a dash of sugar, sesame oil, and sesame seeds, finished with finely chopped green onions. It’s a savory, sweet, and umami combo that infuses the tuna with so much flavor.

Tostada Chips OR Sieté Cassava Tortillas

Opt for your favorite crispy corn tostadas or (do as I do) bake a Siete tortilla in the oven until crisp for a grain-free and gluten-free tostada. 

Chipotle Aioli

A creamy element that’s simply mayonnaise blended with chipotle powder, lime juice, and a pinch of salt and pepper. This sauce adds a smoky, tangy layer that beautifully complements the tuna’s richness.

Avocado

Chopped avocado adds a creamy, lush texture that rounds out this dish.

Our Toppings: Cilantro & Crispy Shallots

Finish it off with the crunch and freshness of cilantro and crispy shallots—they also add an artful element to the visual presentation.

How to Buy and Prepare Raw Seafood at Home

If you typically leave the raw seafood to your favorite sushi restaurant, you’re not alone. I used to be intimidated to make raw fish dishes at home—or afraid that I might give us all food poisoning! With a little research and experience, I soon discovered that it’s simple with just a little know-how. 

When selecting sushi-grade tuna, visit a reputable fishmonger. I usually get mine from the fish department at Whole Foods or Central Market. That way, I can also chat with the fishmonger to check that it’s been handled and stored properly for raw consumption. This ensures the fish has been frozen to the proper temperature to kill any parasites, making it safe to eat raw. You can simply ask the fishmonger whether they have “sushi grade tuna.” And if the answer is yes? It’s all good to thaw and eat, no cooking required.

Tips for Tuna Tostadas Success

Marinate Your Tuna

The sweet soy-sesame marinade infuses the tuna with all that good flavor, so allow the tuna to marinate for at least 30 minutes.

Crisp Your Shallots

Crispy shallots are one of those finishing touches that feel restaurant-worthy, but they’re so worth making at home. All you have to do is thinly slice the shallots (I like to use a mandoline to make it easy on myself), then quickly fry them, and drain off the oil. You’re left with the most delicious little crispies that are soooo good on these tuna tostadas.

Assemble With Care

The beauty of this dish lies in its symphony of flavor and texture, so I like to be thoughtful in the order that I add the toppings. I spread a bit of the aioli over the tostada base, followed by the marinated tuna and avocado (chopped in similarly-sized pieces for the prettiest presentation). Add the crispy shallots and a few fresh cilantro leaves. Remember, you eat with your eyes first!

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