CEVICHE TOSTADA - Recipe by Koji Cooks

CEVICHE TOSTAD

Ceviche is a favored dish in warm climates, akin to sushi but easier to prepare. In this recipe, I'm utilizing bay scallops, although snapper, salmon, or cooked shrimp can be equally effective. The vibrant red sauce on top is a Mexican sauce known as chamoy; it's mild and versatile, and you can substitute with chili sauce.

CEVICHE TOSTADA - Recipe (serves 4)

4 corn tostada shells or 16 corn tortilla chips

1 pound of bay scallops rinsed well.

juice and zest of 4 limes

1 finely diced serrano or jalapeño chili

2/3 cup finely diced red onion

3 tablespoons chopped cilantro

1 teaspoon sugar

1/2 cup diced tomato

2 tablespoons extra virgin olive oil

1 cup of mango cut as pictured above

To make 1/4 cup of wasabi mayo, combine 1/4 cup of mayo with 2 teaspoons of prepared wasabi and whisk them together.

chamoy sauce

METHOD

Cut the scallops in half and place them in a glass bowl. Add the lime zest and juice, cover with plastic wrap, and refrigerate for 4-6 hours. Drain the scallops and combine them with the serrano, onion, cilantro, sugar, and olive oil, then refrigerate until serving. On each plate, place a tostada tortilla, top with the ceviche, scatter the mango around, add dots of wasabi mayo, and drizzle with chamoy sauce.