Raw Scallop Tostadas with Apple-Lime Yuzu Kosho Sauce

This summer, I am leaning into raw seafood appetizers. Between tuna crispy rice, which is already in the regular rotation, and Ari Kolender’s Scallop Tostadas, it might be my favorite way to kick off a meal with a simple, perfect bite! For these tostadas, you start by freshly frying tortillas. You could make this even easier by using store-bought tostadas. They won’t be quite as delicious, but they’ll absolutely get the job done and make this a truly no-cook appetizer for the dog days of summer Those are topped with thinly sliced sea scallops and drizzled with a sauce made from grated apple, lime juice, mirin, and yuzu kosho – a spicy, tart fermented Japanese condiment. Finish with a drizzle of olive oil, a sprinkling of flaky sea salt, cilantro stems, and basil. They’re light and bright, with the best crunch from the tostada, tart-sweet heat from the sauce, and freshness from the cilantro and basil. So good! Book: How to Cook the Finest Things in the Sea, page 79Rating: 5/5 How Easy…