Veracruz-Style Scallop Ceviche

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<p class="p1">The acidity in the lime GOYA® <a title="Ceviche" href="/en/products/cooking-bases-sauces-and-marinades/ready-to-use-marinades#ceviche">Ceviche</a> marinade firms the texture of the scallop so that it “cooks” without heat. With bright citrus flavor, capers and fresh tomato, the scallops make a delectable topping for the crispy fried tostadas.</p>

Total Time

20m

Prep Time:15m

Yields:6 Servings

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Ingredients

1 lb.

<p class="p1">bay scallops</p>

1 cup

<p class="p1">diced tomato</p>

1

<p class="p1">avocado, pitted and diced</p>

¼ cup

<p class="p1">chopped fresh cilantro</p>

2 tbsp.

GOYA® Capers , drained

2 cups

GOYA® Corn Oil , for frying

Directions

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Step 1

<p>In glass bowl, add scallops and marinade to cover. Cover bowl and refrigerate; marinate until scallops are opaque throughout, at least 4 hours or up to 16 hours.</p>

Step 2

<p>Fold in tomato, avocado, cilantro, capers and Salsita; refrigerate until ready to use.</p>

Step 3

<p>Meanwhile, heat oil in skillet over medium-high heat; cook tortillas in batches until crisp and golden brown on both sides, 1 to 2 minutes. Transfer to paper towel–lined plate to drain.</p>

Step 4

<p>Top each tostada with scallop ceviche.</p>
Tip Icon

Garnish each tostada with sliced jalapeños for a spicy kick.

Tip Icon
<p class="p1">Garnish each tostada with sliced jalapeños for a spicy kick.</p>

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