Spicy Albacore Crudo Tostada with Avocado Ceviche and Marinated Cantaloupe

1. **Avocado Ceviche:** In a bowl, combine the juice of one lime, half of a Serrano pepper thinly sliced, a pinch of salt, and some fresh black pepper. Slice an avocado into 1/4 inch strips (not too thin for texture). Arrange the avocado strips on parchment paper, fanned out, then adorn with the lime mixture. Cover with another piece of parchment and refrigerate until needed. 
2. **Tuna Prep:** Super simply, slice some great quality albacore into 1/2 inch slices. Add parchment on top once sliced and refrigerate until needed. 
3. **Marinated Cantaloupe:** The recipe for marinated cantaloupe can be found on @createdbycody's page (from a previous video). 
4. **Build the Tostada:** Arrange the avocado on the tostada shell first to create a stable base. Then, arrange the tuna slices like a mosaic on top. Add a few pieces of the spicy marinated cantaloupe. Garnish with fresh cilantro, sliced green onions, lemon zest, additional Serrano slices (if desired), and a pinch of salt. For extra texture, sunflower seeds are a great addition.