Bang! Bang!
Mini tacos, scallop ceviche, and northern shrimp

Servings: 20
Preparation: 1 hour
Marinating: 2 hours
Cooking: 30 minutes


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


  • 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.


Taco Shells

  1. Mix all ingredients except oil and let rest for 15 minutes.
  2. 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.
  3. 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.
  4. Cook for a few seconds until the taco is crispy. Place on paper towels to drain.


  1. In a bowl, mix the scallops, shrimp, lime juice, and lime zest. Cover and refrigerate for 2 hours. Drain well.
  2. Add the avocado cubes, mayo, cilantro, and Tabasco sauce. Season with salt and pepper and mix well.
  3. Fill the mini taco shells with the ceviche mixture, garnish with chives, and serve immediately.
  4. Serve with tequila shooters if desired.

Recipe from the book, Dingue

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