Directions

1. Prepare the mandarin kosho by mixing the zest from the mandarins, yuzu zest, and finely diced chilli with a big pinch of salt. (This is a simplified version of the traditional recipe, video with the real one coming soon).

2. Mash the avocado with a fork, seasoning it with lime juice and salt. Set aside.
3. Heat oil to 320°F (160°C). Fry the tortillas in hot oil for 2-3 minutes on each side until crispy and golden.
4. Slice the scallops thin and set aside.

5. To assemble the tostada, spread some mashed avocado on the bottom of each fried tortilla. Drizzle with olive oil and season with flaky salt. Spread some of the mandarin kosho over the scallops. Top with sliced radish and enjoy!