Tostadas de callo de hacha
Scallop “tostadas”
A delicate and tasty starter made with fresh scallops placed on a “tostada”, a crunchy corn tortilla. It can be either eaten plain or topped with fresh ingredients which vary according to the region.
Ingredients:
200 g uncooked scallops, white flesh only
3 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
30 g onion, finely chopped
2 green chillies, seeded and finely chopped
10 cm (4 inch) piece of cucumber, deseeded and cut into cubes
1 teaspoon finely chopped coriander leaves
1 teaspoon finely chopped chives
Sea salt and freshly ground black pepper
4 corn tortillas to make the tostadas
Oil for frying
Coriander leaves and lime wedges to garnish
Slice each scallop into 3–4 equal pieces of about 7 millimetres each and place in a glass bowl. Add 2 tablespoons of lime juice, cover and leave to marinate in the refrigerator for 20 minutes. Drain and mix with the remaining tablespoon of lime juice and extra virgin olive oil, add the onion, chillies, coriander and chives. Gently stir and season to taste with salt and freshly ground black pepper.
To make the tostadas use small corn tortillas. If your tortillas are too large, cut them down using a 10–12 centimetre round pastry cutter. Place the tortillas on a baking tray and bake in a preheated oven (180 C. 350 F.) for 8–10 minutes until crisp. Let them cool before using.
Assemble the tostadas just before serving. Using a slotted spoon, place a quarter of the scallop mixture on top of each tostada. Garnish with the coriander and lime wedges.
Serves 4
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