You are here: Home » Recipes » Gulf Ceviche with Tequila and Lime Gulf Ceviche with Tequila and Lime Recipe by Our Cookbook CollectionKitchen Tested Yield 9 cups Prep 20 mins Cook 10 mins Ceviche is sublime party food and a light, fresh-tasting seafood appetizer. PrintEmail Served with slices of creamy avocado, plenty of salty tortilla chips and a cold Mexican beer, it also makes a dream lunch. Scallops and finfish should be sushi grade. If desired, lightly steam the scallops and fish chunks before marinating. Ingredients 1 1/2 cups fresh lime juice1/2 pound medium shrimp1/2 pound very fresh bay scallops1 pound very fresh skinless snapper or other meaty white fish like grouper, bass or halibut, cut into 1/2-inch cubes1 large red onion, very thinly sliced1/2 cup good silver tequila1 red, orange or yellow bell pepper, finely chopped2 plum tomatoes, diced2 jalapeños or 2 to 4 serranos, to taste, stemmed, seeded if desired, and finely chopped1/2 cup chopped fresh cilantro1/4 cup chopped fresh flat-leaf parsley1 teaspoon crumbled Mexican oregano4 tablespoons extra virgin olive oil Kosher salt Crumbled pequin chilies or hot sauce (optional)2 medium avocados, peeled and sliced Tortilla chips Instructions Bring a large pot of generously salted water to a boil. Add 1/4 cup lime juice and shrimp. Return to a boil. Drain shrimp immediately in a colander and cool. Peel and devein shrimp and refrigerate until needed. In a large glass bowl, toss scallops, snapper, red onion, tequila and remaining lime juice. Cover and refrigerate at least 2 (or up to 4) hours, stirring mixture occasionally so fish will be evenly “cooked.” When fish is opaque throughout, drain in a colander. In a large bowl, combine bell pepper, tomatoes, chiles, cilantro, parsley, oregano, oil, shrimp and drained fish. Gently toss to combine. Taste for seasoning and add salt and crumbled chilies or hot sauce as desired. Serve immediately in individual cups or on a big platter with slices of avocado on top and plenty of tortilla chips on the side. Courtesy of Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of HarperCollins Publishers, 2007).