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
- 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.
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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