Shrimp and Scallop Ceviche Tostadas

Ingredients

The Seafood

• ½ lb raw large shrimp, peeled, deveined, and cut into thick medallions
• ½ lb fresh sea scallops, tough side muscle removed, cut into bite-sized cubes matching the shrimp
• ¾ cup fresh lime juice (about 5-6 juicy limes, enough to completely submerge the seafood)

The Mango-Vegetable Toss

• 1 large ripe mango, peeled and cut into medium cubes
• 1 Roma tomato, seeded and cut into medium cubes
• ½ English cucumber, partially peeled and cut into medium cubes
• ¼ cup red onion, finely diced
• 1 small jalapeño, seeded and finely minced
• ¼ cup fresh cilantro, finely chopped
• 1 tbsp extra virgin olive oil (adds a smooth, glossy finish)
• Kosher salt to taste

The Base

• 1 package store-bought crisp corn tostadas

Directions

"Cook" the Seafood in Lime Juice

1. Marinate: Place your prepared thick shrimp medallions and cubed scallops into a glass or ceramic bowl. Pour the fresh lime juice over the top, making sure all the seafood is completely submerged.

2. Chill: Cover the bowl and place it in the refrigerator. Let it marinate for 30 to 45 minutes. You will know it is ready when the shrimp turns opaque and pink, and the scallops become firm and milky white.

3. Drain: Once fully cured, drain off about half of the excess lime juice so the tostadas don't get soggy later, but leave a little bit behind to keep it juicy.

Prep and Mix the Base

1. In a large mixing bowl, combine the cubed mango, tomato, cucumber, diced red onion, minced jalapeño, and chopped cilantro.

2. Gently fold the drained, lime-cured shrimp and scallops into the mango-vegetable mixture.

3. Drizzle with 1 tablespoon of extra virgin olive oil and season generously with kosher salt to taste. Toss gently until everything is evenly bright and glossy.

Plating

1. Lay two store-bought corn tostadas onto a clean white plate, overlapping them slightly just like the photo.

2. Spoon a mountain of the colorful ceviche evenly over the top of each tostada. Ensure a mix of prominent shrimp, bright yellow mango, and red tomato cubes sit right on top for maximum visual impact. Serve immediately while the tostadas are perfectly crunchy!