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
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.