Ceviche Tostadas

Name: Ceviche Tostadas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 mediums avocado, cut lengthwise into 8 slices; 2 Tbsps capers, drained; 2 Tbsps finely chopped fresh cilantro; 2 mediums jalapeño peppers, stemmed and cut into 1/4-inch rings; 1 medium lime, cut into 8 wedges; 118 milliliters freshly squeezed lime juice (from about 8 medium limes); 118 milliliters Spanish green olives such as Manzanilla, pitted and thinly sliced; 59 milliliters extra-virgin olive oil; 59 milliliters pickled jalapeños, drained and coarsely chopped; 237 milliliters cored, Roma tomatoes (about 3 medium); 113 grams sea scallops, tough opaque muscle removed (if attached) and medium dice; 79 milliliters finely chopped shallots (about 2 medium); 113 grams skinned red snapper fillets, pin bones removed and medium dice; 4 tostada shells

The recipe Ceviche Tostadas is ready in roughly 1 hour and is definitely an outstanding gluten free, dairy free, whole 30, and pescatarian option for lovers of Mexican food. This hor d'oeuvre has 315 calories, 8g of protein, and 24g of fat per serving. This recipe serves 4. Only A mixture of skinned snapper fillets, olives such as manzanilla, shallots, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Add the scallops and snapper to the marinade and stir to combine.

Ingredients you will need

Marinade

Scallops

Snapper

Let the seafood marinate until firm and opaque, about 5 minutes.Meanwhile, combine the tomatoes, olives, shallots, cilantro, pickled jalapeños, and capers in a large nonreactive bowl.When the seafood is ready, use a slotted spoon to transfer it to the tomato mixture, leaving the fresh jalapeños and marinade in the bowl. Stir to combine. (If you want more heat, remove the fresh jalapeños from the marinade, coarsely chop, and add to the ceviche.)To serve:Divide the ceviche among the tostada shells and top each with 2 avocado slices.

Ingredients you will need

Avocado Slices

Tostada Shell

Cilantro

Marinade

Shallot

Tomato

Seafood

Capers

Olives

Equipment you will use

Slotted Spoon

Bowl

Sprinkle with the cilantro and serve immediately with lime wedges and hot sauce (if using).

Ingredients you will need

Lime Wedge

Hot Sauce

Cilantro

Equipment

Slotted Spoon

Bowl

Ingredients

Servings:

1mediums

avocado, cut lengthwise into 8 slices 2Tbsps

capers, drained 2Tbsps

finely chopped fresh cilantro 2mediums

jalapeño peppers, stemmed and cut into 1/4-inch rings 1medium

lime, cut into 8 wedges 118milliliters

freshly squeezed lime juice (from about 8 medium limes)118milliliters

Spanish green olives such as Manzanilla, pitted and thinly sliced 59milliliters

extra-virgin olive oil 59milliliters

pickled jalapeños, drained and coarsely chopped 237milliliters

cored, Roma tomatoes (about 3 medium)113grams

sea scallops, tough opaque muscle removed (if attached) and medium dice 79milliliters

finely chopped shallots (about 2 medium)113grams

skinned red snapper fillets, pin bones removed and medium dice 4

tostada shells

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.