Ingredients
- 12 Each 6" Yellow Corn Tortillas (10503)
- As Needed Kosher Salt
- 1 1/2 cup Guacamole
- 3 cup Bay Scallop and Tomatillo Ceviche, see related recipe
- 1 1/2 cup Chorizo Vinaigrette, see related recipe
- 3/4 cup Corn, roasted
- As Needed Seasonal microgreens
Directions
- Fry Yellow Corn Tortilla at 350°F until crispy, season with salt if desired and let cool.
- To prepare one tostada, spread the fried tortilla base with 2 tbsp. of guacamole.
- Top with ¼ cup of the Bay Scallop and Tomatillo Ceviche, 1 tbsp. of the Chorizo Vinaigrette, and 1 tbsp. of the roasted corn.
- Garnish with microgreens as desired and serve.
Ingredients- 1/2 tsp. Garlic, minced
- 1/2 cup Tomatillos, husked, washed, quartered
- 1/2 cup Lime Juice
- 1/2 Each Serrano peppers, washed, trimmed, thin sliced
- 2 cup Fresh Bay Scallops
- 1/2 cup Tri-colored Bell Peppers, brunoise
- 1/4 cup Fresh Cilantro, chopped
- 1/4 cup Fresh Pineapple, brunoise
- 1/4 cup Seedless Cucumbers, brunoise
- 1 tsp. Granulated Sugar
Directions
- In a broiler, slightly char tomatillos (approx. 3-5 min.) to generate a deeper flavor. Let cool and small dice.
- Combine all ingredients and mix together.
- Store under refrigeration for at least 30 minutes and up to overnight to let the ceviche “cook”.
- Reserve refrigerated until use. Best to use as soon as possible within 24 hours. Discard after 48 hours.
Ingredients- 3 Tbsp. Fresh Lemon Juice
- 3 Tbsp. Shallots, small, diced
- 1/2 cup Grapeseed Oil
- As Needed Kosher Salt
- 1 cup Mexican Chorizo, crumbles, cooked, drained
Directions
- Combine chorizo, lemon juice, and shallot together in mixing bowl and whisk together.
- Slowly drizzle grapeseed oil to create an emulsion. Taste, and season if needed. Hold hot in steam bath until use.
