These raw scallop tostadas are a bright summer seafood appetizer with freshly fried tortillas, thinly sliced sea scallops, and a punchy apple, lime, mirin, and yuzu kosho sauce. Finished with herbs, olive oil, and flaky salt, they’re crisp, tart, spicy, and ideal for starting a warm-weather meal beautifully.
Kristina Felix’s Spicy Tuna and Avocado Tostada is a game-changer for quick, delicious meals. This no-cook recipe combines canned tuna, avocado, and fresh veggies with a zesty serrano-lime-garlic mayo. Piled on crispy tostada shells and finished with hot sauce, it’s a refreshing, flavorful dish perfect for summer or anytime.