Margarita Ceviche

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!

Course Appetizer

Cuisine Spanish

Keyword ceviche recipe

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 215kcal

Author Erica

Ingredients

6 ounces calamari tubes finely chopped
6 ounces ahi tuna filet finely chopped
6 medium shrimp finely chopped
10 small scallops finely chopped
5 limes juiced
1/4 cup tequila blanco
1/4 teaspoon kosher salt
1/4 poblano pepper diced
1/4 cubanelle pepper diced
1/2 small tomato seeded and diced
3 tablespoons red onion finely diced
2 cloves garlic minced
1/3 avocado finely chopped
2 tablespoons fresh cilantro finely chopped
Lime wedges for 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.

Nutrition