Shaved Zucchini & Scallop Ceviche Tostadas

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.
Publish date:
shaved zucchini scallop ceviche tostadas

Recipe by Alexa Weibel

Start to Finish: 40 minutes

Servings: 4


  • 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