Discover Mexico: Tostada Vegetariana and Tostada de Ceviche

Name: Discover Mexico: Tostada Vegetariana and Tostada de Ceviche
Cuisine: American, Mexican, Latin American
Ingredients: 3 oz / 90 gr trout roe; 1 1/2 cups / 300 gr fresh, firm scallops, clean and sliced in slivers about 1/8 inch thick; 2 oz / 60 gr sea beans; finely sliced 4 Japanese or Persian cucumbers cut in 4ths lengthwise and then sliced; 1 Habanero chile, stemmed and minced; 3 Tbsp freshly squeezed lemon juice - can be 2 lemons; 3 Tbsp freshly squeezed lime juice; 3 Tbsp extra virgin olive oil - - Not included in kit; 24 fresh sea urchin “tongues” (optional) - - Not included in kit; 1 tsp sea salt - - Not included in kit; Finishing flaky salt; 12 Corn tostadas, baked or fried; 8 oz organic mayonnaise; 1 ripe avocado; zest of a lemon; 1 cup canned black beans; 1 lb / 455 gr cactus paddles, dethorned; 1⁄2 cup / 130 gr sea salt - - Not included in kit; 3 1⁄2 oz / 100 gr radishes,; sliced 1⁄2 red onion slivered; 5 cups / 100 gr watercress, rinsed, dried, and torn into manageable bites; 4 cups / 80 gr purslane rinsed, dried, and torn into manageable bites; 2 tbsp chopped cilantro leaves; 1⁄2 cup / 120 ml extra virgin olive oil - -Not included in kit; 1⁄4 cup / 60 ml freshly squeezed lime juice - can be limes; 1 tsp sea salt - - Not included in kit; 6 Tbsp / 2 oz / 60 gr Ocosingo cheese or grated ricotta salata; 12 corn tostadas (either baked or deep fried)