Scallop, avocado and mango tostada
Feel the freshness and flavour of summer with this delightful dish that is a perfect appetiser for the party season.
How long will it take?
10 minutes
What’s the serving size?
Makes 24
What do I need?
- 2 ripe avocados, halved
- 1/4 teaspoon lime zest
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground cumin
- 1/8 teaspoon paprika
- Generous pinch of cayenne pepper
- 12 large scallops, cut in half
- 1 mango finely diced
- 1 tablespoon vegetable oil
- 24 large tortilla chips
How do I make it?
- Mash avocados in a medium bowl, and stir in lime zest, lime juice, and 1/4 teaspoon salt. Cover and chill until ready to serve.
- Combine cumin, paprika, cayenne pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle scallops on both sides with seasoning mixture.
- Heat oil in a large non-stick skillet pan over medium-high heat. Add scallops, and cook about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
- Spread avocado mixture evenly on tortilla chips; top each with a scallop half and sprinkle with finely diced mango.
