Bay Scallop & Tomatillo Ceviche Tostada

Ingredients

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.

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

  1. In a broiler, slightly char tomatillos (approx. 3-5 min.) to generate a deeper flavor. Let cool and small dice.
  2. Combine all ingredients and mix together.
  3. Store under refrigeration for at least 30 minutes and up to overnight to let the ceviche “cook”.
  4. 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

  1. Combine chorizo, lemon juice, and shallot together in mixing bowl and whisk together.
  2. Slowly drizzle grapeseed oil to create an emulsion. Taste, and season if needed. Hold hot in steam bath until use.