Olivia Lopez’s Scallop Ceviche Tostada
This beautiful tostada is a spectacular way to begin a special Mexican dinner or lunch. There are several components to make before you start: crisp tostadas (made from masa harina), salsa macha, avocado purée and a green onion condiment. The last three are quick to prepare, and once you have them done, it’s a snap to make — which makes it ideal for entertaining. The salsa macha is so delicious we always keep a batch in the fridge. Chef Olivia Lopez, who created the dish, is founder of Molino Olōyō in Dallas, and Cooks Without Borders’ resident Mexican cooking expert.
Our recipe calls for 8 to 12 scallops, or about 10 to 12 ounces. In case you want to make more tostadas, the amounts shown here should be enough for about 1 1/4 pounds of scallops.
Makes 4 tostadas.
Ingredients
Juice of 4 limes
Juice of 1 orange
1 ½ teaspoons salt
8 to 12 scallops (about 10 to 12 ounces), sliced crosswise into ⅜-inch rounds
4 tostadas
Avocado Purée (recipe follows)
8 teaspoons Scallion Condiment, or to taste
¼ cup Olivia’s Salsa Macha, or to taste (recipe follows)
Toasted peanuts for garnish
Cilantro for garnish (optional)
Instructions
Place the lime juice and orange juice in a non-reactive bowl, add the salt and whisk to dissolve. Add the scallops, and let marinate for 5 or 6 minutes.
While the scallops are marinating, spread 1/4 of the Avocado Purée on each of four tostadas. Use a slotted spoon to transfer 1/4 of the marinated scallops on top of the avocado purée. Repeat for the other three tostadas.
Place each tostada on an individual serving plate and garnish each with dots of the Scallion Condiment on top of the scallops, about 2 teaspoons for each tostada (or more or less, according to taste). Garnish each plate with about a tablespoon Salsa Macha — some drizzled around the plate and some on top of the tostada. Finish each tostada with a few toasted peanuts and cilantro (if desired) and serve immediately.
Avocado Purée
Makes enough for 4 tostadas.
Ingredients
2 ripe medium avocados
1 tablespoon extra-virgin olive oil
1/2 bunch cilantro
1/2 teaspoon salt
Instructions
Cut the avocados in half, remove the pits and scoop the flesh into the bowl of a food processor or blender. Add the olive oil, cilantro, salt and 2 tablespoons water, and purée until smooth. Taste and adjust seasoning.
Olivia Lopez's Scallop Ceviche Tostada
Ingredients
- 2 ripe medium avocados
- 1 tablespoon extra-virgin olive oil
- 1/2 bunch cilantro
- 1/2 teaspoon salt
- Juice of 4 limes
- Juice of 1 orange
- 1 ½ teaspoons salt
- 8 to 12 scallops (about 10 to 12 ounces), sliced crosswise into ⅜-inch rounds
- 4 tostadas
- Avocado purée
- 8 teaspoons Scallion Condiment, or to taste
- ¼ cup Olivia’s Salsa Macha, or to taste (recipe follows)
- Toasted peanuts for garnish
- Cilantro for garnish (optional)
Instructions
- Make the avocado purée: Cut the avocados in half, remove the pits and scoop the flesh into the bowl of a food processor or blender. Add the olive oil, cilantro, salt and 2 tablespoons water, and purée until smooth. Taste and adjust seasoning.
- Place the lime juice and orange juice in a non-reactive bowl, add the salt and whisk to dissolve. Add the scallops, and let marinate for 5 or 6 minutes.
- While the scallops are marinating, spread a quarter of the avocado purée on each of four tostadas. Use a slotted spoon to transfer one-fourth of the marinated scallops on top of the avocado purée. Repeat for the other three tostadas.
- Place each tostada on an individual serving plate and garnish each with dots of the Scallion Condiment on top of the scallops, about 2 teaspoons for each tostada (or more or less, according to taste). Garnish each plate with about a tablespoon Salsa Macha — some drizzled around the plate and some on top of the tostada. Finish each tostada with a few toasted peanuts and cilantro (if desired) and serve immediately.