Seafood and Avocado Tostada
Dive into the bold, refreshing flavors of these Seafood and Avocado Tostadas—a tantalizing dish that brings coastal inspiration to your table in just 35 minutes! Featuring tender shrimp and bay scallops lightly poached and marinated in zesty lime and lemon juice, this vibrant recipe pairs perfectly with creamy avocado, crisp radishes, and a burst of fresh cherry tomatoes and cilantro. Nestled on crispy corn tostadas, each bite offers a satisfying crunch and a medley of flavors with optional heat from serrano chili and a touch of crumbled cotija cheese for a salty finish. Whether you're hosting a summer gathering or craving an easy weeknight dinner, these tostadas are a crowd-pleasing centerpiece that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Corn tostadas
- 200 grams Shrimp, peeled and deveined
- 150 grams Bay scallops
- 4 tablespoons Fresh lime juice
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 10 pieces Cherry tomatoes, diced
- 0.5 medium Red onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 large Avocado, sliced
- 1 piece Serrano chili, finely chopped (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 pieces Radishes, thinly sliced
- 2 tablespoons Crumbled cotija cheese (optional)
- 1 teaspoon Hot sauce (optional)
Instructions
Bring a medium pot of water to a gentle boil. Add the shrimp and scallops and cook for 2-3 minutes, or until just opaque. Be careful not to overcook.
Drain the seafood and immediately transfer it to an ice water bath to stop the cooking process. Let cool for 2-3 minutes, then drain well.
Dice the cooked shrimp and scallops into bite-sized pieces and place them in a medium mixing bowl.
Add lime juice, lemon juice, and olive oil to the seafood. Toss gently to coat and allow to marinate for 10 minutes in the refrigerator.
While the seafood is marinating, prepare the toppings by dicing the cherry tomatoes, chopping the red onion and cilantro, and slicing the avocado, radishes, and serrano chili (if using).
Season the marinated seafood with salt and black pepper. Add the cherry tomatoes, red onion, cilantro, and serrano chili (if using). Mix gently to combine.
Assemble the tostadas by layering each corn tostada with a few slices of avocado, then spooning the seafood mixture on top.
Garnish each tostada with sliced radishes, a sprinkle of cotija cheese (if using), and a drizzle of your favorite hot sauce for an extra kick.
Serve immediately and enjoy this vibrant and fresh dish!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 3.1 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
