• 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

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.