Dishes & Desserts / Main Dishes

Veracruz-Style Scallop Ceviche

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Prep time

15m

Total time

20m

Yields

Servings

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About this Recipe
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The acidity in the lime GOYA® Ceviche 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.

Ingredients
Directions

Ingredients

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1 lb.

bay scallops

2 cups

GOYA® Ceviche

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1 cup

diced tomato

avocado, pitted and diced

¼ cup

chopped fresh cilantro

2 tbsp.

GOYA® Capers, drained

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2 tsp.

GOYA® Salsita Jalapeño Chile

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2 cups

GOYA® Corn Oil, for frying

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GOYA® Mini Corn Tortillas - Taquitos

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Directions

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Step 1

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.

Step 2

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

Step 3

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.

Step 4

Top each tostada with scallop ceviche.

Previous Recipe

Spicy Shrimp and Corn Quesadillas

Next Recipe

BBQ Flank Steak with Grilled Onions and Corn