Ceviche Tostada (Tostada de Ceviche)

Ceviche Tostada (Tostada de Ceviche)
Recipe type: Appetizers
Serves: 6
  • 1/2 pound bay scallops; halved if large
  • 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, to taste
  • 1 avocado; sliced
  • 6 tostada shells
  • green onions; for garnish
  • tomato wedges; for garnish
  1. Place 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.
  2. When 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.
This recipe yields 6 servings.

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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