Ingredients:

  • 1 lb Sea Scallops (Dry-packed, side muscle removed; patted very dry)
  • 1/2 cup Fresh Lime Juice
  • 2 tbsp Fresh Orange Juice
  • 1/4 cup Red Onion (Finely diced)
  • 1 medium Jalapeño or Serrano Pepper (Seeded and minced)
  • 1/4 cup Fresh Coriander (Cilantro, roughly chopped)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper (Freshly cracked)
  • 2 large Ripe Avocados
  • 1/4 cup Greek Yoghurt or Crème Fraîche (Full-fat preferred)
  • 1 tbsp Lime Juice
  • 1 small Garlic Clove (Minced or grated)
  • 1–2 tbsp Water (or cold stock, for adjusting consistency)
  • 8 Tostada Shells
  • 1/2 cup English Cucumber (Small dice, seeds removed)
  • 3 medium Radishes (Thinly sliced)
  • High-quality Olive Oil (for finishing drizzle)
  • Pinch Smoked Paprika (for garnishing)

Instructions:

  1. Clean and Dice: Pat the scallops extremely dry using paper towels. Remove the small, tough side muscle if present. Dice the scallops into uniform 1 cm (1/2 inch) cubes.
  2. Combine Cure and Begin Curing: In a non-reactive bowl, whisk together the fresh lime juice, orange juice, salt, and pepper. Add the diced scallops, red onion, and minced jalapeño. Stir gently to ensure all pieces are coated.
  3. Chill: Cover the bowl and refrigerate for exactly 30 minutes to cure the scallops. Note: Do not exceed 40 minutes, or the scallops can become rubbery.
  4. Prepare the Avocado Crema: Scoop the avocado flesh into a blender or food processor. Add the Greek yoghurt (or crème fraîche), 1 tbsp lime juice, garlic, and a pinch of salt. Blend until completely smooth.
  5. Adjust Crema Consistency: If the mixture is too thick, add cold water, 1 teaspoon at a time, until the desired ribbon-like consistency is reached. Check seasoning and chill.
  6. Finish the Scallop Mixture: After 30 minutes, drain off about half of the released liquid from the scallop mixture. Gently fold in the chopped coriander and diced cucumber. Taste the mixture and adjust salt if necessary.
  7. Assembly (Base Layer): Lay out the tostada shells. Spread a generous layer of the cold Avocado Crema onto each shell.
  8. Assembly (Topping and Garnish): Spoon the cured scallop mixture evenly over the crema. Top with thin radish slices and a final drizzle of high-quality olive oil. Serve immediately while the Scallop Tostadas are still crisp.