Emerald Scallop Ceviche in Tostada Boats
Recipe created by Peter Clarac
October 26, 2009
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
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.
Printed from Oprah.com on March 10, 2014
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