- 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
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.