This month our ongoing #LegendSeries is all about the ladies! Check out this delicious twist on Seafood Ceviche Tostada with avocados topped with a passion fruit drizzle and candied cornflakes!

Seafood ceviche tostada

Serves 2

For the tostada:

2-4 corn tortillas

Olive oil, for brushing 

Preheat oven to 350 degrees. Place the corn tortillas on a baking sheet and brush with a little olive oil. Bake in a preheated oven for 4 minutes per side. Remove from the oven and allow to come to room temperature.


For the ceviche seafood and poaching liquid:

4-6 (16/20) size shrimp, peeled, deveined 

4 scallops (make sure they are DRY pack scallops, U8-10 size, or 6 U12-14 size) 

2 quarts water

1 teaspoon Old Bay

1/2 lemon

Heavy pinch of kosher salt

Place the water in a medium pot, add the Old Bay, half of a lemon and a heavy pinch of kosher salt. Heat the water to boiling then bring down to a simmer. Add the shrimp and scallops, poach for 45 seconds then remove to a plate. Do not place in ice water. Allow to cool to room temperature and then place in refrigerator while preparing the rest of your ingredients.

For the ceviche mix: 

Poached shrimp, cut into 4-6 pieces each

Poached scallops, cut into 4-6 pieces each 

4 ounces freshest fish possible (can be snapper, grouper or Hamachi) 1/2 inch dice

Kosher salt

1/4 cup finely julienne red onion, place in ice water

1 serrano or jalapeno, minced

1/4 cup minced celery (1/8 inch dice if possible)

1 tablespoon peeled and minced ginger (1/8 inch dice if possible)

1/4 cup finely chopped cilantro

4 limes

1 avocado

Toss the fish with juice of one lime and a heavy pinch of salt. Add in the remaining ingredients. Taste for salt and lime and adjust. Serve on the crispy tostadas topped with chipotle crema. 

Chipotle crema:

1 cup sour cream

2-3 tablespoons adobo (from canned chipotles in adobo)

Salt and pepper, to taste

Combine and season with salt and pepper.

Fruit carpaccio with passion fruit drizzle and candied cornflakes
1 each ripe mango, peeled, flesh shaved using a peeler or cut very thin using a sharp knife

*If ripe mango is not available substitute a pineapple 

8-10 strawberries, cut as thin as possible

Mint leaves, for garnish
Arrange the fruit on serving plate like a carpaccio. Top with passion fruit drizzle and candied cornflakes. Garnish with a few mint leaves.

Passion fruit drizzle:
1/2 cup passion fruit purée (found in the freezer of your local grocery)
2-4 tablespoons sweetened condensed milk (depending on your sweet tooth)
Whisk together in a small bowl.

Candied cornflakes:
1 cup cornflakes (not frosted)
2 tablespoons sugar

Spray a baking sheet with nonstick cooking spray. Melt the sugar in a nonstick pan over medium low heat until light golden brown. Do not stir while the sugar is melting. You can gently tilt the pan to mix, if needed. Once the sugar is golden brown, shut off the heat, add the cornflakes and stir to coat. Transfer to the prepared baking sheet and allow to cool. Chop with a knife or break into pieces.