Tequila Sunrise With Crispy Ceviche Taco


  • 12 oz. (355 ml) Florida Orange Juice
  • 8 oz. (240 ml) Tequila
  • 8 drops Grenadine syrup
  • 4 each Highball glass


  • 4 segments Florida Orange, segmented
  • 4 each Poached shrimp, sliced in half lengthwise
  • 1 each Scallop, sliced thinly
  • 16 1-inch strips Red pepper, sliced thinly
  • 1 tablespoons Green onion, minced
  • 1/4 teaspoons Lime juice
  • 1 tablespoon Simple syrup
  • 4 each Mini corn tortilla taco shells


Tequila Sunrise With Crispy Ceviche Taco

Pour the orange juice evenly into each highball, followed by the tequila; drop 2 drops of grenadine into each glass.

Combine all of the taco ingredients except the mini taco shells.

Allow mixture to sit in the refrigerator for 3 hours prior to serving.

Evenly portion the ceviche into each taco shell, make the drink and place on a small plate under the highball glass.