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Sonoran Style Shrimp and Scallop Tostada
Ingredients
  • subheading: For the mayonnaise:
  • ½ cup mayonnaise
  • Zest of 1 lime
  • Pinch of kosher or sea salt
  • Freshly ground black pepper, to taste
  • subheading: For the tostadas:
  • 1 batch Salsa Bandera with Jicama and Pineapple
  • 1 batch Salsa Preparada Negra Milusos
  • 1 batch Apple Chiltepin Salsita, or a hot sauce of your choice
  • 6 to 8 corn tostadas, homemade or store bought
  • 1 pound shrimp, shelled and butterflied
  • 1 pound scallops
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons vegetable oil, divided
  • 1 ripe avocado, halved, pitted and sliced
Steps
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