Sonoran Style Shrimp and Scallop Tostada
Cachoreada
Recipe Yield
6 to 8 big tostadas
Cooking time
20 minutes
Rate this recipe
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:
- 1 batch Salsa Bandera with Jicama and Pineapple
- 1 batch Salsa Preparada Negra Milusos
- 1 batch Apple Chiltepin Salsita or a hot sauce of your choice
- 6 to 8 corn tostadas homemade or store bought
- 1 pound shrimp shelled and butterflied
- 1 pound scallops
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter divided
- 2 tablespoons vegetable oil divided
- 1 ripe avocado halved, pitted and sliced
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
40comments inSonoran Style Shrimp and Scallop Tostada
Marian anderson
Jul 25
Love all your true Mex. Sauces, roasts, marinades, etc. what I don’t care for is hand held foods. I want all your great dishes on a plate, tortillas on the side. Our people’s century’s ago didn’t have silverware so they gnawed on everything hand held. Now we have Renaissance Fairs to replicate old customs.. my dad a farmer took lunches like that in the fields. Fast food pits stops serve hand food but in my home I only serve on plates with silverware. I don’t think Mexican food is thought of as “great cuisine” because it is so casual..
Pati Jinich
Sep 04
I see your point Marian, thanks for sharing. On the other hand, I love foods that I can eat with my hands 🙂
Craig Brumfield
Oct 30
It’s been a while since I made this recipe, but am sorry I waited so long. I made the sauces yesterday, so dinner this evening was quick, easy, and SO delicious. I left out the scallops this time, but it’s still my wife’s favorite :). Gracias, Pati!
Pati Jinich
Nov 02
So happy to hear Craig, hugs to you and your wife!
Irma from Miami
Sep 25
Hola Pati,
I was looking for a shrimp cocktail recipe, but saw this recipe. Sounds and looks delicious, I will give it a try!
Thank you for sharing the homemade taste of Mexico!
Pati Jinich
Oct 11
So glad you found this recipe Irma, you are going to love this “cachoreada”. And I also have a recipe for shrimp coctail here 🙂 http://patijinich.com/shrimp-cocktail-pacifico/
Ms Clause, North Pole
Sep 15
Wow, I just watched this episode where you made these, Pati, and they look like the most fresh, indulgent tostadas ever! I can’t wait to make some and made sure to remember every exact detail. Yum!
Pati Jinich
Sep 23
Hope you love them!
Maria
Apr 30
Pati, Hi! Maria de Lago Salado. Me encantan sus recetas. Hoy la vimos con mi esposo preparando las seafood tostadas y me gustaría tener la receta para la salsa negra milusos?
Somos muy afortunados de verla en la tv y poder encontrar sus deliciosas recetas por este medio.
Muchas gracias!
Pati Jinich
May 07
Mil gracias por tus lindas palabras Maria, aqui esta la receta que estas buscando, un abrazo grande! http://patijinich.com/es/salsa-preparada-negra-milusos/
Anonymous
Feb 17
I love your recipes! Jicama is hard to find here where we are in Canada but we are beginning to see chayote. Are they interchangeable?
Thankyou for your recipes, we are vegan and they are easy to accommodate. Muy gracias !
Pati Jinich
Feb 27
I wouldn’t say chayote and jicama are substitutes, the first one is more a vegetable to me and the jicama is a crisp, sweet juicy fruit 😉
Craig Brumfield
Mar 19
Pati, I made these tostada’s from the recipe in your book and took them to the family game night and they were a big hit :). The jicama & pineapple pico de Gallo and seasoning sauce were delicious. I’m glad made a double batch, so left-overs for my wife and I for lunch this week :). I’ll definitely be making this again!
Pati Jinich
Mar 20
Yay, thanks so much Craig, so happy everyone approved and enjoyed, gracias!
Anonymous
Mar 03
I want to do this looks so deliciuss !
Pati Jinich
Mar 06
Go for it, you will not regret it 😉
Anonymous
Mar 03
Great recipe, looks so 😋 delicious .Thank you Chef Pati.
With Easter on the way, great Lent recipe
Pati Jinich
Mar 06
Thanks to you! I also have here in the website a Collection of recipes for Lent that you might want to check out 😉 http://patijinich.com/collection/seafood/
Tania Salinas-Diaz
Mar 02
I can’t wait to fix this tomorrow. Thank you so much for sharing your recipes
Pati Jinich
Mar 06
My pleasure Tania, enjoy!
Pamela Davis
Mar 02
Yummmmm! Cant wait to eat this!
Pati Jinich
Mar 04
Hope you’ll like it Pamela!
Janet E Francis
Aug 02
Excellent!!!
Pati Jinich
Aug 14
Gracias!
Edward Holguin
Jun 29
Just love everything you do. Gracias from my family
Pati Jinich
Jul 03
Gracias to you guys, hugs to all!
Renee Cavett
Apr 03
Cant wait to try this at home!!!
Pati Jinich
Apr 04
Awesome Renee, let me know how you like it 😉
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
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 🙂
Margo
Jan 14
Got the recipes and can’t wait to make this. We enjoy your show so much.
Pati Jinich
Jan 16
Thanks so much Margo for tuning in, keep cooking!
Gloria
Jan 12
Patty me encantan tus recetas que son muy autenticas y gracias por llevarnos a todos los rincones de nuestro lindo Mexico.
Pati Jinich
Jan 16
Que linda Gloria, muchisimas gracias 😉
Laura Munoz
Dec 19
I love your style of cooking and your show!
Pati Jinich
Dec 21
Thanks so much Laura, un abrazo!
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.
Pati Jinich
Dec 21
Thanks so much guys! So glad you are tuning in and having fun, yay!
Ken warrick
Nov 16
Love you shows and tours of Mexico.
Pati Jinich
Nov 22
Muchas gracias Ken!