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Callo de Hacha Tostadas ❤️ I’m obsessed with Callo de Hacha, so fresh and SO good! For those of you who aren’t familiar with it, it is a type of scallop that comes from the Sea of Cortez.
If you loved this recipe, check out my Scallop Tostadas!
Why You’ll Love Callo de Hacha Tostadas
These tostadas make for a great main dish or even as an appetizer! They are so easy to make and freaking delicious. They have a great balance of flavors. Between acidity and the creamy chipotle mayo, and a tad spicy.
How To Prepare Callo de Hacha Tostadas
🔥 First, add some avocado oil to the tortillas and bake at 400F for 7-9 minutes or until golden. Cutting an “X” makes them not puff up.
🌶 Secondly, mix together the mayo, chipotle adobo and sesame oil.
🍋 Marinate the caribe peppers and cilantro in the lemon and tamari/soy sauce.
🔪 Then, cut the foot off the callo and slice thinly.
🥑 Lastly, assemble the tostadas by adding chipotle mayo at the bottom, then cucumber, the callos, avocado slices, red onion, the peppers and sauce with sesame seeds.
Substitutions and Variations
- You can use scallops instead of callo de hacha.
- You can also use shrimp, or your favorite seafood.
- You can use yellow pepper instead of caribe peppers.
- You can use regular mayonnaise instead of Japanese mayo.
- You can use store bought tostadas instead of making your own.
Chef Nadia’s Tip
Make an “X” on the tortillas before frying so they don’t puff up.
Similar Recipes
Appetizers
Scallop Crudo
Appetizers
Scallop Tostadas
Appetizers
Scallop Fritters
Appetizers
Scallop Crispy Rice
Common Questions
Yes of course! You can use store bought ones instead.
You can use scallops, shrimp or your favorite seafood.
You can use any pepper of your choice, such as yellow pepper, Serrano, jalapeño, etc.
I recommend using Hokkaido Scallops or Japanese scallops.
Callo de Hacha Tostadas
Ingredients
- 8 small corn tortillas, cut an x in them
- 8-10 callos de hacha
- 1/3 cup japanese mayo
- 1 tsp sesame oil
- 2-3 tbsp chipotle adobo
- 2 caribe peppers, thinly sliced
- 2 tbsp cilantro, chopped
- 1 lemon, large
- 1/4 cup tamari , or soy sauce
- Cucumber, sliced
- Avocado , sliced
- Red onion , sliced
- Black and toasted sesame seeds
Instructions
- First, add some avocado oil to the tortillas and bake at 400F for 7-9 minutes or until golden. Cutting an x makes them not puff up.
- Secondly, mix together the mayo, chipotle adobo and sesame oil.
- Marinate the caribe peppers and cilantro in the lemon and tamari/soy sauce.
- Then, cut the foot off the callo and slice thinly.
- Lastly, assemble the tostadas by adding chipotle mayo at the bottom, then cucumber, the callos, avocado slices, red onion, the peppers and sauce with sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
