Ceviche Tostada (Tostada de Ceviche)
Author: Epicurus.com Kitchens
Ingredients
  • 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
Instructions
  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.
Notes
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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/ceviche-tostada-tostada-de-ceviche/4837/