• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Appetizers » Tostaditas with Black Bean & Scallop Ceviche

Tostaditas with Black Bean & Scallop Ceviche

October 31, 2008 · WCC Administr@tr · Leave a Comment

Tostaditas with Black Bean & Scallop Ceviche
(sadly, no picture available since we ate it all up!)


For the black bean spread:

original Joelen recipe
1 can black beans, rinsed & drained
2 tablespoons finely minced cilantro
3 tablespoons light sour cream
salt & pepper to taste

In a bowl, mash black beans to paste, leaving it slightly chunky for texture.
Add remaining ingredients and fold in until combined and incorporated; set aside.

For the ceviche:
adapted ceviche recipe courtesy of Food Network
1/4 cup lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground cilantro
1 teaspoon honey
1/4 pound fresh diver-harvested sea scallops or any other fresh scallop of high quality
1/4 cup diced red or yellow onion
1/2 minced, seeded jalapeno
1 plum tomato, seeded, finely diced
2 tablespoons fresh minced cilantro leaves
Salt and freshly ground black pepper

Combine lime zest, juice, and spices. Set mixture aside. Clean and wash the scallops, then cut each 1 in 1/2 lengthwise. Add scallops to lime juice mixture, stir well and set aside in cooler. Add the vegetables and cilantro to the scallop mixture. Stir well. Season with salt and pepper, to taste. Cover and chill at least 3 hours.

To prepare & assemble the Tostaditas:
prepared black bean spread
prepared scallop ceviche above
tortilla chips
1/2 cup sour cream
1-2 tablespoons water

Spread black bean spread on a tortilla chip.
Top with scallop ceviche.
Combine sour cream and water in a small bowl and drizzle over the top of the tostadita.
Serve immediately or have guests make them as they eat.

Appetizers, Beans: Black, Cilantro, Cumin, Ethnic: Mexican, Honey, Jalapeno, Lime juice, Onion, Seafood: Scallop, Sour Cream, Tomatoes, Tortillas

Previous Post: « Palak Paneer
Next Post: Carribbean Inspired Weeknight Dinner Party »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago