Veracruz-Style Scallop Ceviche
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.
Total Time
20m
Prep Time:15m
Yields:6 Servings
Ingredients
1 lb.
<p class="p1">bay scallops</p>
2 cups
1 cup
<p class="p1">diced tomato</p>
1
<p class="p1">avocado, pitted and diced</p>
¼ cup
<p class="p1">chopped fresh cilantro</p>
2 tbsp.
GOYA® Capers, drained
2 tsp.
2 cups
GOYA® Corn Oil, for frying
Directions
Step 1
<p>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.</p>
Step 2
<p>Fold in tomato, avocado, cilantro, capers and Salsita; refrigerate until ready to use.</p>
Step 3
<p>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.</p>
Step 4
<p>Top each tostada with scallop ceviche.</p>
Garnish each tostada with sliced jalapeños for a spicy kick.
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<p class="p1">Garnish each tostada with sliced jalapeños for a spicy kick.</p>
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Veracruz-Style Scallop Ceviche
Prep Time: 15m
Total time: 20m
Yields: 6 Servings
<p class="p1">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.</p>
Ingredients
1 lb.
<p class="p1">bay scallops</p>
2 cups
1 cup
<p class="p1">diced tomato</p>
1
<p class="p1">avocado, pitted and diced</p>
¼ cup
<p class="p1">chopped fresh cilantro</p>
2 tbsp.
GOYA® Capers, drained
2 tsp.
2 cups
GOYA® Corn Oil, for frying
Directions
Step 1
<p>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.</p>
Step 2
<p>Fold in tomato, avocado, cilantro, capers and Salsita; refrigerate until ready to use.</p>
Step 3
<p>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.</p>
Step 4
<p>Top each tostada with scallop ceviche.</p>
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