29 March 2024
Bang! Bang!
Mini tacos, scallop ceviche, and northern shrimp
Servings: 20
Preparation: 1 hour
Marinating: 2 hours
Cooking: 30 minutes
Ingredients
Taco Shells
- 250 ml (1 cup) organic corn flour (Folle Farine)
- 125 ml (1/2 cup) organic unbleached white flour (Folle Farine)
- 2.5 ml (1/2 tsp) salt
- 190 ml (3/4 cup) water, approximately
- Canola oil, for frying
Ceviche
- 200 g (7 oz) small scallops (Odessa Poissonnier), roughly chopped
- 200 g (7 oz) northern shrimp (Odessa Poissonnier)
- Juice of one lime
- 2.5 ml (1/2 tsp) lime zest
- 60 ml (1/4 cup) small avocado cubes
- 60 ml (1/4 cup) Sweet Chili Mayo (Cuisine Poirier)
- A few drops of Tabasco
- 15 ml (1 tbsp) chopped cilantro
- 5 ml (1 tsp) chopped chives
Photo: Martin Tremblay.
Preparation
Taco Shells
- Mix all ingredients except oil and let rest for 15 minutes.
- Roll out thin rounds of dough and cut out 8 cm (3-inch) circles using a cookie cutter. Prick the dough rounds with a fork to prevent bubbles from forming during cooking.
- Carefully place one dough circle at a time in the hot oil. After 5 seconds, turn the dough circle over and, using two tablespoons or kitchen tongs, fold the dough to create a small taco shell.
- Cook for a few seconds until the taco is crispy. Place on paper towels to drain.
Ceviche
- In a bowl, mix the scallops, shrimp, lime juice, and lime zest. Cover and refrigerate for 2 hours. Drain well.
- Add the avocado cubes, mayo, cilantro, and Tabasco sauce. Season with salt and pepper and mix well.
- Fill the mini taco shells with the ceviche mixture, garnish with chives, and serve immediately.
- Serve with tequila shooters if desired.
Recipe from the book, Dingue
