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Grilled Shrimp & Scallop Tostada With Cilantro Lime Vinaigrette

Grilled shrimp and scallops piled high on a crunchy tostada with fresh corn and tomato salad drizzled with cilantro lime vinaigrette
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Cinco de Mayo, Seafood tostada
Servings: 4

Ingredients

Seafood:

  • 12 shrimp peeled, deveined, leave on tail
  • 8 sea scallops patted dry
  • 1 tbsp chipotle in adobo sauce
  • ½ cup mayonnaise

Salad:

  • 1 cup cherry tomatoes halved
  • ¼ cup red onion fine diced
  • ½ clove garlic minced
  • ½ jalapeno diced
  • 1 cup red cabbage finely shredded
  • 2 ears corn grilled and cut off cob (brush with olive oil and grill until charred . I like to do this before the seafood when grill is super hot)
  • 1 avocado diced
  • ¾ of the Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette:

  • 1 lime juiced
  • ¼ cup cilantro fine chopped
  • ½ clove garlic minced
  • 1 tsp agave nectar
  • salt and pepper
  • 2 tsp olive oil
  • 1 can of Mexican seasoned pinto beans such as Bush’s Cocina Latina
  • 4 oz Monterey Jack cheese shredded
  • 4 Tostada shells
  • A few kabob sticks
  • Lime for serving

Instructions

  • Prepare grill.
  • In a small bowl, mix together chipotle in adobo and mayonnaise.
  • Toss together with seafood and keep in fridge until grill is ready.
  • In a small saute pan, heat can of pinto beans and keep on low until ready to use.
  • Prepare Cilantro Lime Vinaigrette by mixing all ingredients together in a small bowl.
  • Prepare Salad by gently mixing all ingredients together in a large bowl.
  • Drizzle ¾ of vinaigrette over salad and gently combine. Set aside until ready to use.
  • Thread seafood on kabob stick. Shrimp will cook quicker than scallops, so thread shrimp on separate kabob stick from scallops.
  • Grill seafood until cooked through and slightly charred. Remove from heat and remove from kabob sticks for plating.
  • Place tostada shell on plate. Spoon ¼ on the beans over tostada, sprinkle ¼ of the cheese over beans, mound up about a cup of the salad, top with three shrimp and two scallops and drizzle with Cilantro Lime Vinaigrette.