How to Make Seafood Ceviche Tostadas

Serves: 4

Preparation time: 15 mins + 1 hour (inactive)

Cooking time: –

Ingredients needed to make Seafood Ceviche Tostadas:

For the marinade:

• 2 medium jalapeno peppers, stemmed and sliced into ¼’’ rings
• ½ cup fresh lemon juice
• 2 tbsp fresh cilantro, finely chopped
• ¼ cup extra virgin olive oil

For the ceviche:

• ¼ lb red snapper fillets, skinned, boned and chopped into bite-sized cubes
• ¼ lb sea scallops, opaque muscle chopped off and diced
• ¼ cup pickled jalapenos, drained and roughly chopped
• ½ cup Spanish green olives, pitted and finely sliced
• ¼ cup fresh cilantro, finely chopped
• 1 cup Roma tomatoes, cored
• 1/3 cup shallots, finely chopped
• 2 tbsp capers, drained

For serving:

• 4 tostada shells
• 1 medium lime, sliced into 8 wedges
• ½ medium avocado, peeled, stoned and sliced into 8 strips
• Hot Tabasco sauce
• 2 tbsp fresh cilantro, finely chopped

Cooking instructions for Seafood Ceviche Tostadas:

• To make the marinade, pour the lime juice into a medium glass bowl and whisk in a good lug of olive oil, jalapenos and cilantro until well combined; set aside.
• To make the ceviche, drop the snapper chunks and scallops into the marinade and give them a nice stir until well coated with the mixture.
• Set aside for about 10 minutes to let the seafood marinate and the fish turn opaque.
• Dump the tomatoes, shallots, pickled jalapenos, olives and capers into another glass bowl and toss them all together until they are mixed thoroughly.
• Drain the marinated fish and scallops, using slotted spoon, into the tossed mixture and pick the jalapenos out into your chopping board.
• Chop them roughly into coarse chunks and toss them back into the ceviche.
• Toss them all together until well mixed and leave in the fridge until chilled.
• Spoon small portions of the ceviche onto tostada shells and place a couple of avocado slices on top of each serving.
• Drizzle a dash of hot sauce over them and serve alongside lemon wedges.

Image credit: Wikimedia Commons