Prawn and Scallop Aguachile Tostadas

Prawn and Scallop Aguachile Tostadas

Prawn and Scallop Aguachile Tostadas: Succulent prawns and delicate scallops marinated in a vibrant blend of lime juice, cilantro, and chili, served atop crispy tostadas for a refreshing and zesty seafood experience."

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Course: Appetizer, Entree, Snack

Cuisine: Mexican

Keyword: Aguachile

Prep Time: 5

Cook Time: 1 30

Servings: people

Calories: 457kcal

Ingredients

Aguachile

2½ tbsp brown sugar
100 mls fresh lime juice
1 tsp fish sauce
small pinch of sea salt flakes
1 tbsp finely chopped jalapeño
250 grams raw prawns finely diced
250 grams raw scallops finely diced
1 Lebanese cucumber finely diced
½ red onion finely diced
½ avocado finely diced
½ cup coriander leaves picked

Tostadas

12 tortilla small size
olive oil spray
sea salt flakes

Instructions

Aguachile

Combine brown sugar, lime juice, fish sauce, chopped jalapeno and a small pinch of sea salt flakes in a bowl and stir until sugar has dissolved.
Add prawns, scallops, cucumber, red onion and coriander to the bowl and stir gently to combine.
Cover bowl with cling film and refrigerate for 1.5 hours.

Tostadas

Preheat a fan forced oven to 200℃.
Line a baking tray with baking paper and place tortillas on the tray (you may need two trays).
Spray tortillas with olive oil spray and then flip and spray the other side.
Place in the oven and cook for 5 minutes then flip and cook on the other side for 2 minutes.
Remove from the oven and allow to cool on the tray, then sprinkle with sea salt.

To serve

Serve Aguachile in a the bowl with tostadas on the side.

Video

Nutrition