Ingredients
1 lb.
bay scallops
2 cups
GOYA® Ceviche
1 cup
diced tomato
1
avocado, pitted and diced
¼ cup
chopped fresh cilantro
2 tbsp.
GOYA® Capers, drained
2 tsp.
GOYA® Salsita Jalapeño Chile
2 cups
GOYA® Corn Oil, for frying
Directions
Step 1
In glass bowl, add scallops and marinade to cover. Cover bowl and refrigerate; marinate until scallops are opaque throughout, at least 4 hours or up to 16 hours.
Step 2
Fold in tomato, avocado, cilantro, capers and Salsita; refrigerate until ready to use.
Step 3
Meanwhile, heat oil in skillet over medium-high heat; cook tortillas in batches until crisp and golden brown on both sides, 1 to 2 minutes. Transfer to paper towel–lined plate to drain.
Step 4
Top each tostada with scallop ceviche.
Garnish each tostada with sliced jalapeños for a spicy kick.
New from Goya
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