Recipe by Alexa Weibel
Start to Finish: 40 minutes
8 oz. small bay scallops, side muscles removed
3/4 cup halved cherry tomatoes
1/3 cup very thinly sliced red onion (about 1/2 small onion)
1 small green jalapeño chile, very thinly sliced
2 tsp. lime zest plus 1/4 cup juice (from about 2 limes)
3 tbsp. finely chopped fresh cilantro
2 tbsp. olive oil
1 small zucchini, shaved lengthwise into ribbons with a vegetable peeler
1 tsp. finely chopped fresh basil
2 avocados—pitted, peeled, and thinly sliced
8 tostada shells
1. In a large bowl, toss the scallops, tomatoes, onion, chile, lime zest and juice, cilantro, and 1 tbsp. oil; season with salt and pepper. Let marinate at room temperature, stirring occasionally, for about 15 minutes.
2. Meanwhile, in a medium bowl, toss the zucchini ribbons, basil, and remaining 1 tbsp. oil; season.
3. Divide the zucchini mixture and sliced avocado among the tostada shells. Top with the scallop ceviche.
Price per serving: $2.69