White Tuna Ceviche with Hoya Preserves

For those of us who love cooking, summer is an invitation to explore fresh and colorful recipes. At this time of year, we love to discover ways to transform ingredients we always have on hand into dishes that surprise and refresh. And few things give us more satisfaction than opening a can of our preserves and knowing that, in minutes, we can have something delicious on the table.

This fish ceviche with Conservas Hoya is perfect for those hot days when we want to eat light but with lots of flavor. It’s quick, economical and doesn’t require turning on the stove. Ideal for a family meal, a get-together with friends or even to take to work.

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Ingredients

• 1 can of White Tuna Hoya, drained
• 2 medium tomatoes, small cubes
• 1/2 red onion, finely chopped
• 1 serrano (or jalapeño) bell pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 lemons
• 1 ripe avocado
• 8 corn toasts (or crackers, for “take-out” option)
• Salt and pepper to taste
• Olive oil

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Preparation step by step

1. Prepare the vegetables
   In a medium bowl, gently mix the tomato, onion, chili and cilantro.
2. Add the White Tuna
   Drain the can of White Tuna well and, with the help of two forks, mix the fish with the vegetables. Add the lemon juice, salt and pepper.
3. Prepare the avocado cream (guacamole)
   In another bowl, mash the avocado with a few drops of lemon juice. Season with salt and pepper.
4. Assemble the tostadas
   Spread a layer of avocado cream on each tostada and top with the ceviche. If you like, add a few extra chile slices for garnish.
5. Serve and enjoy
   The best thing about this dish is to eat it right away to enjoy its freshness.

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💡 Tip: If you want a more summery touch, you can add small cubes of mango or cucumber.

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📌 This recipe is not only delicious and practical, but it is also a way to take advantage of canned fish throughout the year, especially in summer.