Scallop tostada with avocado and mandarin kosho

Name: Scallop tostada with avocado and mandarin kosho
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Shishito chilli (long green chilli will also work if you can't find Shishito); 3 mandarins, zested; 1 yuzu, zested (if unavailable, use lemon zest); 1 lime; 1 avocado; 6 white corn tortillas; oil for frying; 12 fresh scallops; 6 radishes, sliced thin; olive oil; flaky salt

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Scallop tostada with avocado and mandarin kosho

Ingredients

1 Shishito chilli (long green chilli will also work if you can't find Shishito)
3 mandarins, zested
1 yuzu, zested (if unavailable, use lemon zest)
1 lime
1 avocado
6 white corn tortillas
oil for frying
12 fresh scallops
6 radishes, sliced thin
olive oil
flaky salt

Directions

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