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Ceviche Tostadas Recipe


Ceviche Tostadas Recipe Recipe

Ingredients:
  • 1/2 cup freshly squeezed lime juice (from about 8 medium limes)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh cilantro
  • 2 medium jalapeo peppers, stemmed and cut into 1/4-inch rings
  • 1/4 pound sea scallops , tough opaque muscle removed (if attached) and medium dice
  • 1/4 pound skinned red snapper fillets, pin bones removed and medium dice
  • 1 cup cored, Roma tomatoes (about 3 medium)
  • 1/2 cup Spanish green olives such as Manzanilla, pitted and thinly sliced
  • 1/3 cup finely chopped shallots (about 2 medium)
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup pickled jalapeos , drained and coarsely chopped
  • 2 tablespoons capers , drained
  • 4 tostada shells
  • 1/2 medium avocado , cut lengthwise into 8 slices
  • 2 tablespoons finely chopped fresh cilantro
  • 1 medium lime , cut into 8 wedges
Directions:
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