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Categories: Fish and shellfish, Main courses

Ceviche Tostada (Tostada de Ceviche)

Impossible dreams do come true. Consider Carlos Haro Jr., owner of Casablanca Mexican restaurant in Venice. As a boy, Haro wanted to become a writer, but his parents said no: Writers don't make money. So Haro studied law in Guadalajara, ... Read more

Total time: 30 minutes plus 6 hours chilling | Serves 6
Note: If the scallops are large, cut them in half.
  • 1/2 pound bay scallops
  • 1/2 cup lime juice
  • 1/4 cup orange juice
  • 1/4 cup silver tequila
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 2 tablespoons chopped cilantro
  • 1 1/2 teaspoons chopped serrano pepper, optional
  • Salt
  • 1 avocado, sliced
  • 6 tostada shells
  • Green onions, tops trimmed slightly, for garnish
  • Tomato wedges, for garnish

Step 1Place scallops in glass bowl. Add lime juice, orange juice and tequila. Cover and place in coldest part of refrigerator 6 hours, stirring hourly, or overnight.

Step 2When ready to serve, drain off juices. Add tomatoes, onion, cilantro, serrano pepper and salt to taste. Stir to combine. Mound ceviche on tostada shells. Garnish with green onions and tomato wedges.

Each serving:
173 calories; 180 mg sodium; 12 mg cholesterol; 8 grams fat; 14 grams carbohydrates; 8 grams protein; 0.84 gram fiber.
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