Recipe Courtesy of Mary Mita Boat Bar, St. Regis Punta Mita Resort
Ingredients
SERVINGS: 8 Serving(s)
- 8 sea scallops, sliced into ¼ -inch-thick rounds
- 1 ounce passion fruit juice
- 1 ounce fresh-squeezed lemon juice
- 1 ounce fresh-squeezed orange juice
- 1 chilaca chile, seeded, deveined and thinly sliced (Shopping note: This is the fresh chile that, when dried, is referred to as a pasilla chile.)
- ½ teaspoon salt
- ½ cucumber, peeled, seeded and very thinly sliced lengthwise into ribbons
- 2 teaspoons red onion, thinly-sliced and cut into bite-sized pieces
- 2 radishes, thinly sliced
- ½ fresh pineapple, peeled, grilled and thinly sliced and cut into bite-sized pieces
- Freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
- 8 tostada shells
Preparation
Combine sliced scallops, juices, chile and salt in a large shallow bowl. Cover with plastic wrap and allow to marinate in the refrigerator until the scallops are opaque.
Add the remaining ingredients, tossing well to combine.
Place each tostada shell on an individual plate and divide the ceviche among them, draining off the excess liquid, as necessary.
Top each tostada with a few cilantro leaves and serve immediately.
