Scallop tostadas with salsa macha

Bring water to a boil and salt it heavily.

Cut big scallops into roughly half-inch pieces, pulling off the tough foot on the side.

Poach the scallops about a minute, just to barely cook them.

Scoop the avocado flesh into a bowl, season with a little lime juice and salt, and mash with a potato masher to a coarse puree.

Spread a couple of tostadas with the mashed avocado and pile a mound of scallop pieces on top.

Drizzle with salsa macha, top with torn cilantro leaves, and serve with limes on the side.