This margarita-inspired Seafood 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 for a fab summer tapas dish!
Course Appetizer
Cuisine Spanish
Keyword seafood ceviche
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Marinating time 3 hourshours
Total Time 3 hourshours50 minutesminutes
Servings 4
Calories 215kcal
Author Erica
Ingredients
6ouncescalamari tubesfinely chopped
6ouncesahi tuna filetfinely chopped
6medium shrimpfinely chopped
10small scallopsfinely chopped
5limesjuiced
¼cuptequila blanco
¼teaspoonkosher salt
¼poblano pepperdiced
¼cubanelle pepperdiced
½small tomatoseeded and diced
3tablespoonsred onionfinely diced
2clovesgarlicminced
⅓avocadofinely chopped
2tablespoonsfresh cilantrofinely chopped
Lime wedgesfor garnish
Tostones or tortilla chips
Instructions
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.
Notes
Nutrition facts do not include tortilla chips or tostones information.