Ceviche, a classic Latin American dish, is seafood that’s marinated in a citrusy dressing. The acidity “cooks” the seafood, making it firm and opaque. Because you don’t actually cook over heat, be sure to use the best seafood you can find. Alternatively, you can sear the scallops and serve with the tomato-jalapeño mixture.

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Credit: Photography by Johnny Miller

Recipe Summary test

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • Meanwhile, in a medium bowl, toss the zucchini ribbons, basil, and remaining 1 tbsp. oil; season. 

  • Divide the zucchini mixture and sliced avocado among the tostada shells. Top with the scallop ceviche.

  • Price per serving: $2.69

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