Ceviche Tostadas

Ceviche Tostadas
Photo by www.chow.com


  • "Hot sauce":/recipes/29073, for serving (optional)
  • [[{{1 medium}} lime, cut into 8 wedges]]
  • [[{{2 tablespoons}} finely chopped fresh cilantro]]
  • [[{{½}} medium avocado, cut lengthwise into 8 slices]]
  • [[{{4}} tostada shells]]
  • To serve::
  • [[{{2 tablespoons}} capers, drained]]
  • + 13 more ingredients
    • [[{{¼ cup}} Pickled Jalapeños, drained and coarsely chopped]]
    • [[{{¼ cup}} finely chopped fresh cilantro]]
    • [[{{1/3 cup}} finely chopped shallots (about 2 medium)]]
    • [[{{½ cup}} Spanish green olives such as Manzanilla, pitted and thinly sliced]]
    • [[{{1 cup}} cored, Roma tomatoes (about 3 medium)]]
    • [[{{¼ pound}} skinned red snapper fillets, pin bones removed and medium dice]]
    • [[{{¼ pound}} sea scallops, tough opaque muscle removed (if attached) and medium dice]]
    • For the ceviche::
    • [[{{2}} medium jalapeño peppers, stemmed and cut into ¼-inch rings]]
    • [[{{2 tablespoons}} finely chopped fresh cilantro]]
    • [[{{¼ cup}} extra-virgin olive oil]]
    • [[{{½ cup}} freshly squeezed lime juice (from about 8 medium limes)]]
    • For the marinade::

For the marinade: Place the lime juice, olive oil, and cilantro in a medium nonreactive bowl and whisk to combine. Stir in the jalapeños and set aside. For the ceviche: Add the scallops and snapper to the marinade and stir to combine. Let the seafood marinate until firm and opaque, a...

View full recipe at Chow


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