Scallop and Snapper Ceviche Tostadas
Serves 4
Ingredients
1/2 lb bay scallops
1/2 lb fresh red snapper, medium diced
1 jalapeño, seeded, thinly sliced on a bias
1/2 red onion, finely julienned
1/2 fennel bulb, finely julienned
2 large cloves garlic, thinly sliced
4 limes, zested and juiced (about 3/4 cup)
1 orange, zested and juiced
Vegetable Oil, for frying
4 (5-inch) soft yellow corn tortillas
1/4 cup extra-virgin olive oil
1 cup (about 2 cobs) fresh corn kernels
2 ripe avocados, diced
Sea salt and ground black pepper
1/2 small green cabbage, thinly sliced
1/2 cup cilantro leaves, chopped
1 green onion, thinly sliced on a bias, for garnish
Method
Bring water to boil in medium saucepot. Add scallops and snapper, and boil 1–2 minutes. Drain, and transfer to a bowl with ice water to cool down quickly.
Combine in large bowl: scallops, snapper, jalapeño, red onion, fennel, garlic, lime zest and juice, orange zest and juice until well blended. Mix well to coat, cover and refrigerate, for at least 2 hours; tossing gently to coat, every 15 minutes for the first hour.
Heat vegetable oil to 325°F in a Dutch oven. Fry tortillas one at a time until crispy.
Stir olive oil, corn, and avocado into ceviche; season with salt and pepper, to taste. To serve, top tostada with ceviche, cabbage, and garnish with cilantro and green onions.