Scallop Ceviche Tostada with Tomato and Avocado Salsa

Directions

  1. In a large bowl combine the tomato, avocado, cilantro, jalapeno, juice of one lime, and 2 tbsp of the Spectrum® Avocado Oil
  2. Mix gently to combine.
  3. Season with salt and pepper to taste.
  4. In a separate bowl mix together the scallops and juice from the second lime.
  5. Allow to sit for 15 minutes to gently “cook” the scallops.
  6. Mix the scallops and avocado salsa together.
  7. Divide mixture onto the four tostadas, drizzle with remaining Spectrum® Avocado Oil, and garnish with cilantro leaves.

Scallop Ceviche Tostada with Tomato and Avocado Salsa
Yield: Serves 4    Author: Marcus Samuelsson

Ingredients

  • 1 lb fresh scallops, feet removed, cut into ½ inch dice
  • 4 tostada shells
  • 1 ripe tomato, cut into ¼ inch dice
  • 1 hass avocado, seeded and cut into ½ inch dice
  • 1 tbsp washed and chopped cilantro
  • 1 jalapeno, seeded and diced
  • 2 limes
  • 2 tbsp + 1 tsp Spectrum® Avocado Oil
  • Salt and black pepper to taste