Time: 30 minutes
Serves 2-4
Aguachile:
Place all ingredients in a blender and process on high until smooth.
Strain liquid through a fine mesh strainer and set liquid aside. Discard solids. Refrigerate aguachile if not using right away.
Scallops:
In a bowl, mix together scallops, cucumber, serrano, red onion, and snap peas. Pour over reserved aguachile and season with salt and pepper.
Drizzle with olive oil and serve on tostadas with avocado. Top with cilantro leaves.
NOTES:
I recommend keeping all the ingredients in the fridge to keep everything extra cold. The colder the better!
Serve dish immediately or let it sit in fridge for 1 hour at the most.
I used cilantro oil, but olive oil will taste just as good!
