Appetizer
Seared Scallop & Ají Rojo Tostada with Crispy Garlic Chips & Avocado Mousse
A seared, buttery scallop rests atop a shattered corn tostada spread with silky avocado mousse infused with lime. A vibrant ají rojo (Peruvian red chile) reduction, crispy garlic chips, and a cilantro oil bring heat, crunch, and herbal brightness to this ambitious-looking but achievable opener.
702cal per serving
11gprotein
26gcarbs
64gfat
18min prep 20min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Dal Recipe 40 min
- Air Fryer Chicken Breast Recipe 20 min
- Tandoori Chicken Recipe 50 min
- Avocado Toast Recipe 8 min
- Garlic Mushrooms Recipe 22 min
- Matcha Latte Recipe 8 min
- Ranch Dressing Recipe 10 min
- Tzatziki Sauce Recipe 10 min
More recipes using avocado
Cook these next
They reuse what this recipe already has you buying.
Pork Tenderloin Salad with Charred Corn, Black Beans & Lime Vinaigrette
Lunch · 809 cal
Crispy Corn Cakes with Avocado, Black Garlic & Lime Oil
Appetizer · 770 cal
Crispy Chickpea Tostada Stack with Charred Poblano Cream & Crispy Shallot Oil
Appetizer · 996 cal
Whole Grilled Dorado with Romesco, Corn Silk & Charred Tomatillo
Dinner · 1346 cal
Grilled Chicken & Charred Corn Salad with Cilantro-Lime Dressing
Lunch · 729 cal
Charred Fish Escabeche with Avocado Mousse & Crispy Garlic Shards
Lunch · 600 cal
