Emerald Scallop Ceviche in Tostada Boats
Recipe created by Peter Clarac
This ceviche won Best of Show in the Tex Mex contest at the 2009 State Fair of Texas.
  • 8 ounces fresh sea scallops
  • 1/2 cup fresh lime juice
  • 3 medium tomatillos , husked and minced
  • 1 clove garlic , minced
  • 1 small yellow tomato , seeded and diced
  • 1 Tbsp. olive oil
  • 2 serrano chilies , seeded and minced
  • 1 avocado , peeled, seeded and diced
  • 1 Tbsp. chopped cilantro
  • 2 Tbsp. chopped basil
  • Salt to taste
  • 1 package corn tortillas
  • Oil for frying
  • Directions
    Place scallops in stainless steel bowl and marinate for 1 hour in the refrigerator.

    Drain the scallops, cut them into quarters, and reserve 1 tablespoon of the juice. Add the remaining ceviche ingredients and the reserved juice. Chill for a minimum of 30 minutes.

    To make boats, cut 3-inch rounds from standard-size tortillas. Deep-fry them in 375° oil for 30 seconds. To obtain shape, place the tortilla in a 2-ounce ladle and use a spoon to hold in place while submerging it in to the oil. Drain on paper towels. You can omit these steps if you want to avoid a mess. The scoops-style premade tortilla chips also make the perfect-size tostada boat.

    Garnish each emerald boat with a cilantro leaf flag.
    FROM: Oprah and Gayle's New Adventure: The Biggest State Fair in America
    Published on October 26, 2009


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