Ceviche de Atún con Piña | Saveur

Name: Ceviche de Atún con Piña | Saveur
Ingredients: 2 medium garlic cloves; 1 ⁄ 4 medium white onion; 2 medium serrano chiles; Juice of 4 medium limes (about 1/2 cup); Juice of 1 large orange (about 1/2 cup); 1 ⁄ 4 cup soy sauce; basil leaves; 1 1-in. piece of fresh ginger; 3 ⁄ 4 lb. sushi-grade tuna loin, fresh or frozen (thawed and well-dried, if frozen), cut into ¼-in. cubes; 1 ⁄ 2 medium red onion, finely chopped (about ¾ cup); Kosher salt and freshly ground black pepper; 8 6-in. tostadas; 8 thin, cored pineapple slices; 1 medium avocado, peeled, pitted, and thinly sliced; 2 tsp. black sesame seeds; Fresh cilantro sprigs, for garnish

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Carlos Raba, the chef at Bar Clavel, still recalls his uncles cooking all weekend on the family compound in Sinaloa, Mexico, where every feast began with a fresh seafood ceviche.

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Ingredients

2 medium garlic cloves
1⁄4 medium white onion
2 medium serrano chiles
Juice of 4 medium limes (about 1/2 cup)
Juice of 1 large orange (about 1/2 cup)
1⁄4 cup soy sauce
basil leaves
1 1-in. piece of fresh ginger
3⁄4 lb. sushi-grade tuna loin, fresh or frozen (thawed and well-dried, if frozen), cut into ¼-in. cubes
1⁄2 medium red onion, finely chopped (about ¾ cup)
Kosher salt and freshly ground black pepper
8 6-in. tostadas
8 thin, cored pineapple slices
1 medium avocado, peeled, pitted, and thinly sliced
2 tsp. black sesame seeds
Fresh cilantro sprigs, for garnish