This cocktail-inspired Margarita Ceviche is a winner for any seafood lover! Fresh calamari, ahi tuna, scallops, and shrimp are "cooked" in lots of lime juice & tequila, then tossed with fresh vegetables. Serve it with tortilla chips or tostones - crispy fried green plantains - for a fab summer tapas dish!
Keyword ceviche recipe
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
6ouncescalamari tubesfinely chopped
6ouncesahi tuna filetfinely chopped
6medium shrimpfinely chopped
10small scallopsfinely chopped
1/2small tomatoseeded and diced
3tablespoonsred onionfinely diced
2tablespoonsfresh cilantrofinely chopped
Lime wedgesfor 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 30 minutes to 3 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 seafood has cooked, stir in diced vegetables, avocado, and cilantro. Refrigerate, covered, until ready to serve, allowing the ceviche flavors to mix. Transfer to serving bowl, garnish with additional lime wedges and cilantro.
Serve with tostones (fried green plantains) or tortilla chips. Store leftovers covered in the fridge for no more than 48 hours.
Nutrition facts do not include tortilla chips or tostones information.