Torre de Mariscos Ceviche Tacos

1.Prepare the seafood: If using whole shrimp, peel and devein them. Cut larger pieces of fish and scallops into bite-sized cubes (about 1-1.5 cm). Ensure calamari rings are separated.

2.Marinate the seafood: In a non-reactive bowl (glass or ceramic), combine the prepared seafood with the fresh lime juice and orange juice. Ensure all seafood is submerged. Cover and refrigerate for at least 30 minutes, or until the seafood is opaque and 'cooked' through by the acid. For fish, this might take 15-20 minutes; for shrimp and scallops, up to 30-40 minutes.

3.Drain excess marinade: Once the seafood is opaque, carefully drain off about half to two-thirds of the citrus marinade. This prevents the ceviche from becoming too sour.

4.Add aromatics and vegetables: To the bowl with the marinated seafood, add the finely chopped red onion, cilantro, minced serrano/jalapeño peppers, diced cucumber, and diced tomato. Gently toss to combine.

5.Season the ceviche: Season generously with salt and freshly ground black pepper to taste. Stir gently.

6.Incorporate avocado: Just before serving, gently fold in the diced avocado. This prevents it from becoming mushy or discolored.

7.Warm the tortillas: Heat the olive oil or vegetable oil in a skillet over medium-high heat. Lightly fry each corn tortilla for about 30-60 seconds per side until warm and slightly pliable. Alternatively, warm them on a comal or directly over a low gas flame until soft.

8.Assemble the tacos: Spoon generous portions of the Torre de Mariscos ceviche into the warmed corn tortillas.

9.Garnish and serve: Garnish with extra cilantro sprigs, lime wedges, your favorite salsa, and hot sauce, if desired. Serve immediately.