Scallop Ceviche Tostadas

By Coppermouse

Tender scallops are perfect for a refreshing, chilled seafood course with a Mexican twist of flavor. Note that scallops are preferable over shrimp in raw ceviches as it’s easier to find scallops that have never been frozen, ensuring their texture is still firm and their flavor still sweet. (Most shrimp available have been frozen, even when presented fresh in the seafood case.)

Ingredients

• 1 pound bay scallops, quartered
• Juice of 4 limes, about 3/4 cup, plus 2 tablespoons, divided
• 1 teaspoon salt
• 1 cup diced fresh tomato
• 1/3 cup minced red onion
• 1 tablespoon minced jalapeno pepper
• 3/4 cup diced cucumber
• 1 large avocado, diced
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground pepper, to taste
• 6-inch tostadas or tortilla chips, for serving

Preparation

Step 1

Place the scallops in a large bowl with the lime juice and salt. Marinate the scallops for 45 minutes, covered, in the refrigerator.

Drain the scallops, discarding marinade, and place in a serving bowl. Stir in the 2 tablespoons of lime juice, tomato, onion, jalapeno, cucumber, avocado, and parsley. Season with salt and pepper.

Serve ceviche on top of 6-inch tostadas, or serve in individual bowls with tortilla chips on the side.