Margarita Ceviche {National Margarita Day}

Margarita Ceviche

My mom gave me a unique cookbook several years ago called Surreal Gourmet Bites.  It changed my life or at least the way I viewed food.  Thank you Surreal Gourmet (Bob Blumer) for inspiring me to eat with my eyes first and thanks mom for always choosing gifts for life.

~ Margarita Ceviche ~

6 nice looking limes
3 large sea scallops
1 Tbl. olive oil
1 Tbl. fresh squeezed orange juice
1 Tbl. tequila
1 Roma tomato, diced into tiny cubes
1/2 avocado, diced into tiny cubes
1/4 cup stemmed fresh cilantro, finely chopped
2 Tbl. finely diced red onion
1 small jalapeno, finely diced
salt
2 Tbl. kosher salt

Slice the top third off each lime.  Use a reamer to juice them, reserving the juice.  Trim the membrane from the 6 lime shells.  Freeze for 1 hour.

Dice scallops into 1/4-inch cubes.  Transfer to small bowl and add 1/2 cup lime juice; toss thoroughly.  Refrigerate for 30 minutes.  Strain off lime juice; reserve scallops.

In a small bowl, whisk olive oil, 1 Tbl. lime juice, orange juice and tequila.  Add scallops, tomato, avocado, cilantro, onion and jalapeno.  Toss thoroughly; season with salt to taste.

Wet edges of frozen lime shells with water.  Dip in kosher salt.  Fill with ceviche and serve.

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