Sonoran Style Shrimp and Scallop Tostada


Sonoran Style Shrimp and Scallop Tostada

Sonoran Style Shrimp and Scallop Tostada


Recipe Yield

6 to 8 big tostadas

Cooking time

20 minutes

Rate this recipe

4.80 from 5 votes


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.

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40comments inSonoran Style Shrimp and Scallop Tostada

  1. 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..

    1. 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 🙂

  2. 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!

    1. Pati Jinich

      Nov 02

      So happy to hear Craig, hugs to you and your wife!

  3. 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!

    1. 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 🙂

  4. 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!

    1. Pati Jinich

      Sep 23

      Hope you love them!

  5. 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!

    1. Pati Jinich

      May 07

      Mil gracias por tus lindas palabras Maria, aqui esta la receta que estas buscando, un abrazo grande!

      1. 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 !

        1. 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 😉

  6. 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!

    1. Pati Jinich

      Mar 20

      Yay, thanks so much Craig, so happy everyone approved and enjoyed, gracias!

  7. Anonymous

    Mar 03

    I want to do this looks so deliciuss !

    1. Pati Jinich

      Mar 06

      Go for it, you will not regret it 😉

  8. Anonymous

    Mar 03

    Great recipe, looks so 😋 delicious .Thank you Chef Pati.
    With Easter on the way, great Lent recipe

    1. 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 😉

  9. Tania Salinas-Diaz

    Mar 02

    I can’t wait to fix this tomorrow. Thank you so much for sharing your recipes

    1. Pati Jinich

      Mar 06

      My pleasure Tania, enjoy!

  10. Pamela Davis

    Mar 02

    Yummmmm! Cant wait to eat this!

    1. Pati Jinich

      Mar 04

      Hope you’ll like it Pamela!

  11. Janet E Francis

    Aug 02


    1. Pati Jinich

      Aug 14


  12. Edward Holguin

    Jun 29

    Just love everything you do. Gracias from my family

    1. Pati Jinich

      Jul 03

      Gracias to you guys, hugs to all!

  13. 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 😉

  14. 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 🙂

  15. 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!

  16. 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 😉

  17. Laura Munoz

    Dec 19

    I love your style of cooking and your show!

    1. Pati Jinich

      Dec 21

      Thanks so much Laura, un abrazo!

  18. 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!

  19. Ken warrick

    Nov 16

    Love you shows and tours of Mexico.

    1. Pati Jinich

      Nov 22

      Muchas gracias Ken!

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