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Margarita Ceviche is 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!
There is nothing like enjoying good food with good friends, am I right?
The ones that love the same things you do, laugh at the same jokes, tolerate your occasional inappropriateness with a smile.
I have made plenty of friends in my 32 years on this planet, but none quite as quirky and varied as my blogger friends. It takes a lot for someone, intro- or extrovert, to share their lives with strangers on the internet, much less meet some (like-minded) said strangers in a hotel to break bread together, share rooms, double-dip in the salsa, and other various things normally reserved for close friends.
This weekend is by far my favorite event of the year – the Food Wine Conference! We’re celebrating Sunday Supper live tonight at Tapa Toro Orlando…and I’m looking forward to finding something like my Margarita Ceviche on the menu!
Growing up in a small, two-person household with Nana was wonderful.
Our meals were never small. Being the mother of two, she was used to cooking a full spread – meat, veggies, and mashed potatoes – for an entire family, and refused to adjust. Which was fine with me – it meant fried potato patties and meatloaf sandwiches the next day.
(Leftovers are one of my favorite meals to this day.)
Dinners were never lonely, in spite of our tiny household unit. We always sat at the dinner table, and always had a nice conversation, since it was the 90s, and the internet and cell phones were non-existent in our lives.
I miss the simplicity of those days, but I have deeper appreciation for them in my current life situation.
Marrying into a huge Dominican family has been eye-opening, to say the least. Thankfully, I was never apprehensive since it took six years for Mr. Crumby and I to tie the knot, and I had pretty much been welcomed with open arms by every family member I met.
I did, however, have to get used to sharing…everything. Especially food. Which was definitely something I wasn’t used to.
If I thought my Nana made big meals, I had no idea what I was getting myself into.
If there’s one thing my big Dominican family loves, it’s family-style meals. Set out the spread, dig in, repeat. Rice, beans, tostones, ceviche, and lots and lots of pork.
Ooohhh. Our rehearsal dinner was nothing short of a family reunion, tucked into a big backyard – one of the happiest and most memorable nights of my life.
This electric atmosphere is something Tapa Toro specializes in. This past weekend at the conference has been incredible, and ending it on a high note as we are with our Sunday Supper Live chat from this unique restaurant in nothing short of a dream.
And thanks to my fellow Acevedos, I know how to share now, too.
I’m so excited to be able to enjoy Tapa Toro when I’m in Orlando! The restaurant combines contemporary Spanish cuisine with a vibrant, energetic atmosphere – bringing a fresh dining experience to the I-Drive 360 area. Their unique paella pit, vibrant tapas menu, and extensive selection of imported wines will guide you through a culinary journey of Spanish flavors and culture in the heart of Central Florida.
Want to see the delicious, exciting creations coming out of Tapa Toro?? Follow them on Facebook, Twitter, and Instagram for inspiration all year long, and be sure to visit on your next trip to Orlando’s I-Drive 360!
- 6 oz. calamari (tubes), finely diced
- 6 oz. ahi tuna <g class=”gr_ gr_56 gr-alert gr_gramm gr_run_anim Punctuation only-del replaceWithoutSep” id=”56″ data-gr-id=”56″>filet, finely diced
- 6 medium shrimp, finely diced
- 10 small scallops, finely diced
- 5 limes, juiced
- 1/4 cup tequila <g class=”gr_ gr_55 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace” id=”55″ data-gr-id=”55″>blanco</g>
- 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 <g class=”gr_ gr_60 gr-alert gr_gramm gr_run_anim Punctuation only-del replaceWithoutSep” id=”60″ data-gr-id=”60″>onion, finely diced
- 2 cloves garlic, minced
- 1/3 avocado, diced
- 2 Tablespoons <g class=”gr_ gr_62 gr-alert gr_gramm gr_run_anim Punctuation only-del replaceWithoutSep” id=”62″ data-gr-id=”62″>cilantro, diced
- Lime wedges, for garnish
- Tostones or tortilla chips
- 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.
- Combine diced peppers, tomato, onion, and garlic in a separate bowl. Cover with plastic wrap and refrigerate until seafood is thoroughly cooked.
- 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!
Para Empezar, Las Tapas (Appetizers/tapas) –
- Apple, Chorizo, and Manchego Crostini by Hezzi-D’s Books and Cooks
- Champiñones al Ajillo by Culinary Adventures with Camilla
- Chorizo and Sweet Potato Spanish Tortilla Bites by Cupcakes & Kale Chips
- Citrus & Fennel Marinated Olives by Go Epicurista
- Clams Casino Dip with Bacon by Girl Abroad
- Crab Enchilado Empanadas with Avocado Cream by Gourmet Everyday
- Deviled Eggs with Shrimp by Our Good Life
- Gambas al Ajillo (Garlic Shrimp) by Pook’s Pantry
- Garlicky Shrimp with Pancetta Olive Oil by Grumpy’s Honeybunch
- Gazpacho Cucumber Bites by A Mind Full Mom
- Gildas Picantes – Spicy Anchovy Olive Skewers by Food Lust People Love
- Herbed and Spiced Almonds by Get the Good Stuff!
- How to make Beef Sweet Sour Meatballs with Pineapple for #SundaySupper by Asian In America
- Manchego Cheese & Chorizo Bites with Saffron Alioli by Hardly A Goddess
- Margarita Ceviche by The Crumby Cupcake
- Pinchos Morunos (Spanish Pork Skewers) with Mojo Picon by Curious Cuisiniere
- Roasted Bell Pepper Goat Cheese Bites by She Loves Biscotti
- Roasted Eggplant and Piquillo Pepper Toasts by Take A Bite Out of Boca
- Roasted Red Peppers and Anchovies with Bruschetta by The Hungry Goddess
- Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble by The Freshman Cook
- Serrano Ham & Goat Cheese Croquettes by My World Simplified
- Serrano Ham Bites with Melon and Cheese by Palatable Pastime
- Shrimp Romesco Bites by Cooking On The Ranch
- Smoked Sardine Crostini by Cindy’s Recipes and Writings
- Spanish Garlic Shrimp by Life Tastes Good
- Tomato Gazpacho With Fried Avocado Bites by Nik Snacks
- Tortilla de Camarones by The Healthy Fit Foodie
- Tortilla Española by Monica’s Table
- White Wine Marinated Steak with Blue Cheese by Caroline’s Cooking
- Zanahorias Aliñadas (Spanish Marinated Carrots) by Tara’s Multicultural Table
Postres (Desserts) –
- Buñuelos de Viento by Dessert Geek
- Chocolate Orange Macarons by Gluten Free Crumbley
- Chocolate Toasts with Apricot Jam by The Wimpy Vegetarian
- Churro Bites with Chocolate Sauce by Angels Home Sweet Homestead
- Churro Cupcakes by Pies and Plots
- Mini Vanilla Flans by That Skinny Chick Can Bake
- Mini Dulce de Leche Cheesecakes by The Redhead Baker
Bebidas (Drinks) –
- Tinto de Verano ~ A Sangria alternative by An Appealing Plan
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board