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Margarita Ceviche #SundaySupper

A Spanish tapas dish almost as good as the cocktails! Chopped calamari, ahi tuna, scallops, and shrimp, combined with fresh vegetables, lots of lime juice and a dash of tequila!

Serves 3-4 servings     adjust servings

Preparation 20 mins Cook Time 3 hours Total Time 3 hrs 20 mins


  • 6 oz. calamari (tubes), finely diced
  • 6 oz. ahi tuna filet, finely diced
  • 6 medium shrimp, finely diced
  • 10 small scallops, finely diced
  • 5 limes, juiced
  • 1/4 cup tequila blanco
  • 1/4 teaspoon kosher salt
  • 1/4 poblano pepper, finely diced
  • 1/4 cubanelle pepper, finely diced
  • 1/2 small tomato, seeded and finely diced
  • 3 Tablespoons red onion, finely diced
  • 2 cloves garlic, minced
  • 1/3 avocado, diced
  • 2 Tablespoons cilantro, diced
  • Lime wedges, for garnish
  • Tostones or tortilla chips


  1. Combine calamari, tuna, shrimp, scallops, lime juice, tequila, and salt in a stainless-steel or glass bowl. Stir to combine. Cover with plastic wrap and refrigerate 3-24 hours, or until the seafood has turned opaque.
  2. Combine diced peppers, tomato, onion, and garlic in a separate bowl. Cover with plastic wrap and refrigerate until seafood is thoroughly cooked.
  3. When ready to serve, stir diced vegetables, avocado, and cilantro into seafood. Transfer to serving bowl, garnish with additional lime wedges and cilantro. Serve with tostones (fried green plantains) or tortilla chips. Enjoy!


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