Veracruz-Style Scallop Ceviche

Name: Veracruz-Style Scallop Ceviche
Prep time: 15M
Total time: 20M
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 1 lb. bay scallops; 2 cups GOYA® Ceviche; 1 cup diced tomato; 1 avocado, pitted and diced; ¼ cup chopped fresh cilantro; 2 tbsp. GOYA® Capers, drained; 2 tsp. GOYA® Salsita Jalapeño Chile; 2 cups GOYA® Corn Oil, for frying; 12 GOYA® Mini Corn Tortillas - Taquitos

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The acidity in the lime GOYA® <a title="Ceviche" href="/en/products/cooking-bases-sauces-and-marinades/ready-to-use-marinades#ceviche">Ceviche</a> 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.

Total Time

20m

Prep Time:15m

Yields:6 Servings

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Ingredients

1 lb.

bay scallops

2 cups

GOYA® Ceviche Marinade

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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

Kitchen View

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.

Garnish each tostada with sliced jalapeños for a spicy kick.

Products in this Recipe

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Ceviche Marinade

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Capers

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Salsita Jalapeño Chile

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Corn Oil

Mini Corn Tortillas – Taquitos

Garnish each tostada with sliced jalapeños for a spicy kick.

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