12 each 6" Yellow Corn Tortillas (10503)
As needed Kosher Salt
1 1/2 cups Guacamole
3 cups Bay Scallop and Tomatillo Ceviche, see related recipe
1 1/2 cups Chorizo Vinaigrette, see related recipe
3/4 cup Roasted Corn
As needed Seasonal microgreens
1.) Fry Yellow Corn Tortilla at 350°F until crispy, season with salt if desired and let cool.
2.) To prepare one tostada, spread the fried tortilla base with 2 tbsp. of guacamole.
3.) Top with ¼ cup of the Bay Scallop and Tomatillo Ceviche, 1 tbsp. of the Chorizo Vinaigrette, and 1 tbsp. of the roasted corn.
4.) Garnish with microgreens as desired and serve.