(sadly, no picture available since we ate it all up!)
For the black bean spread:
original Joelen recipe
1 can black beans, rinsed & drained
2 tablespoons finely minced cilantro
3 tablespoons light sour cream
salt & pepper to taste
In a bowl, mash black beans to paste, leaving it slightly chunky for texture.
Add remaining ingredients and fold in until combined and incorporated; set aside.
For the ceviche:
adapted ceviche recipe courtesy of Food Network
1/4 cup lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground cilantro
1 teaspoon honey
1/4 pound fresh diver-harvested sea scallops or any other fresh scallop of high quality
1/4 cup diced red or yellow onion
1/2 minced, seeded jalapeno
1 plum tomato, seeded, finely diced
2 tablespoons fresh minced cilantro leaves
Salt and freshly ground black pepper
Combine lime zest, juice, and spices. Set mixture aside. Clean and wash the scallops, then cut each 1 in 1/2 lengthwise. Add scallops to lime juice mixture, stir well and set aside in cooler. Add the vegetables and cilantro to the scallop mixture. Stir well. Season with salt and pepper, to taste. Cover and chill at least 3 hours.
To prepare & assemble the Tostaditas:
prepared black bean spread
prepared scallop ceviche above
1/2 cup sour cream
1-2 tablespoons water
Spread black bean spread on a tortilla chip.
Top with scallop ceviche.
Combine sour cream and water in a small bowl and drizzle over the top of the tostadita.
Serve immediately or have guests make them as they eat.