INGREDIENTS

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   

DIRECTIONS

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.

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