Sonoran Style Shrimp and Scallop Tostada

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Sonoran Style Shrimp and Scallop Tostada

Sonoran Style Shrimp and Scallop Tostada

Cachoreada

Recipe Yield

6 to 8 big tostadas

Cooking time

20 minutes

Rate this recipe

4.6 from 5 votes

Ingredients

For the mayonnaise:

  • 1/2 cup mayonnaise
  • Zest of 1 lime
  • Pinch of kosher or sea salt
  • Freshly ground black pepper to taste

For the tostadas:

To Prepare

To make the mayonnaise:

  • In a small bowl, combine the mayonnaise with the lime zest. Season with salt and black pepper. Mix well and set aside.

To make the tostadas:

  • Have the three salsas prepared and ready to use, and the tostadas within reach.
  • Season the shrimp and scallops with the salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a very large skillet over high heat. Once the butter has begun to foam, add the shrimp. Cook for 1 or 2 minutes per side, just until nicely seared and browned on the outside but not overcooked inside. Scrape into a bowl. Return the skillet to the heat, add the remaining butter and oil, and once the butter foams, add the scallops. Cook for a minute per side, until the tops and bottoms are browned and the middles are no longer translucent, and remove from the heat. The scallops should be medium rare. As soon as you can handle them, slice thin and set aside.
  • Spread about a tablespoon of the mayonnaise on each tostada, top with a layer of sliced scallops, a couple of tablespoons of the salsa bandera, and then a layer of the shrimp. Crown with avocado slices. Top the avocado slices with a couple of tablespoons of salsa negra and add apple chiltepin salsita or another hot sauce to taste. Serve immediately, passing more salsa negra around the table for people to add as desired.

Comments

14comments inSonoran Style Shrimp and Scallop Tostada

  1. Renee Cavett

    Apr 03

    Cant wait to try this at home!!!

    1. Pati Jinich

      Apr 04

      Awesome Renee, let me know how you like it 😉

  2. Carlos Martell

    Mar 12

    I did this recipe for my family and now I’m the chef of this house Lol, thanks miss Pati Jinnich for sharing all this delicious recipes

    1. Pati Jinich

      Mar 20

      Haha Carlos! So glad everybody loved the “Cachoreada”. Plenty more recipes from Sonora and other places in Mexico for you to keep your new job 🙂

  3. Margo

    Jan 14

    Got the recipes and can’t wait to make this. We enjoy your show so much.

    1. Pati Jinich

      Jan 16

      Thanks so much Margo for tuning in, keep cooking!

  4. Gloria

    Jan 12

    Patty me encantan tus recetas que son muy autenticas y gracias por llevarnos a todos los rincones de nuestro lindo Mexico.

    1. Pati Jinich

      Jan 16

      Que linda Gloria, muchisimas gracias 😉

  5. Laura Munoz

    Dec 19

    I love your style of cooking and your show!

    1. Pati Jinich

      Dec 21

      Thanks so much Laura, un abrazo!

  6. Cher + Lee

    Dec 16

    You inspire us to try new recipes. You make it simple, but mm-mmm they taste so good!!! Love traveling to Mexico with you.

    1. Pati Jinich

      Dec 21

      Thanks so much guys! So glad you are tuning in and having fun, yay!

  7. Ken warrick

    Nov 16

    Love you shows and tours of Mexico.

    1. Pati Jinich

      Nov 22

      Muchas gracias Ken!

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