Scallop Ceviche Tacos and Bluegrass @ the Mish.

This is what sunday looked like:

So, Mama Guid and I went to a concert at Mishawaka. It was the best.  Mishawaka is this little Amphitheater right on the Poudre river, nestled in Risk Canyon, and on a beautiful day like this, nothing could top bluegrass in the afternoon. We saw Ryan Montbleu.He was Fantastic AND Adorable. Win Win.

But the Pre-Show was equally tremendous. It consisted of Scallop Ceviche Tacos and cocktails.      yesssss…

To those who have never had ceviche, this is a great introduction. This recipe it Citrusy, Bright and totally satisfying. Ceviche derives from ancient Moorish meaning “cooked in vinegar”. Only instead of vinegar, Ceviche is a cold seafood salad that uses citrus juice to cook the fish. The acid makes the flesh nice and firm. It truly is the most lovely Summer dish.

You can use any variety of seafood. Shrimp, cod, haddock, etc. as long as it is  a firm white fish, shell fish, or mollusk it should do really well. Tuna would be absolute brilliant in it as well. I used scallops because they were on sale. Huzzah!

This recipe blows my mind. It’s simple. It’s fresh. It’s light. It’s healthy. It’s impossible to mess up. MIND->BLOWING->AWESOMENESS.

Scallop Ceviche Tacos

¾ lbs. fresh bay scallops (I used 31/40)

½ purple onion, diced

1 Fresno pepper, diced

3 cloves garlic, minced

½ c. Cilantro, chopped

2 small tomato, diced

1 small mango, diced

4 limes



12 white corn tortillas

2 ripe avocados

chopped lettuce (garnish)

For the Ceviche: dice and mince all the veg first. Keep it on the cutting board so you can see, ratio wise, how it looks. The chopping is the labor-intensive bit. Now take all that stuff, (chile, 1 tomato, onion, garlic, mango, and cilantro) and throw it into a bowl. Good job.

Now, take those beautiful Bay scallops and quarter them. It depends on the size of scallop you buy. If they are the itty bitty ones, leave them as they are. If they are the HUGE gigantos, cut them in sixths. Basically make them small, uniform pieces. Once you do that, throw them in the bowl with everything else. Yes, I know they are still raw. We’ll fix that. Trust me. Good Job.

Now, remember those limes? Cut them in half and squeeze all 8 halfs into that darn bowl. WARNING: if you have any sores, open blisters, or hang nails this process will hurt. Citrus= your enemy when you have exposed paper cuts. But it is worth the pain. TRUST!

Add a little salt, ¼ tsp or so. And sprinkle some pepper into that bad boy as well. Give it a stir. Cover and pop in the fridge for 2 hrs or overnight. Ceviche gets better the longer it sits.  One rule: keep it covered, keep it cool. I guess that’s actually two rules. Whatever.

Now, fire up your grill. You’s gonna char them there corn tortillas. This makes them nutty, crunchy, and warm. Bless it. If you are one of those people who are weirded out by burnt spots on your food, you can steam them in your Devil box (microwave) or a toaster oven. Or a real oven.

Take those avocados. Destroy them in a bowl. Add 1 tsp. pepper. 1 tsp. salt. And ½ tsp. garlic powder. And some more cilantro. Combine well and squeeze in some residual lime juice. Yes. This is Guacamole. Good job.

When the time comes for assembly, take a tortilla and spread it with a little guacamole or what I like to call “Ceviche Glue”. Take a helping scoop of the Ceviche or what I like to call “Scallops and Friends” and spread over glue. Sprinkle with tomato, lettuce, and maybe a little Cojita (farmers) cheese if you like.

Fold in half. Your taco will not only make the most satisfying cracking sound, it will nearly whimper with deliciousness.  This is a good sign. Devour and never look back.

Wash down with Lemon Creams (recipe to follow) and or Sweet tea Arnolds (also to follow). For dessert, let the Pie-Man interest you in a little Watermelon Chiffon. Oh. Sweet. Lord.

Mix this meal with a little sunshine, a little bluegrass, and a little girl time. Deadly combo for the best day off ever. Fo Real real.

Till next time have some Happy Days,


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