Ingredients Weight Measure
Bay scallops, raw 1 lb.
Shrimp, small, raw 1 lb.
Lime juice, fresh 8 oz.
Red onion, chopped fine 1 ea.
Garlic, minced 3 tsp.
Tomato, skinned and seeded, chopped 8 oz.
Cantaloupe, chopped into medium bite-size pieces 1/4 cup
Avocado, ripe, scoop out flesh with small melon baller 1 ea.
Mango, chopped into bite-size pieces 1 ea.
Golden pineapple, split, keeping top on each half 1 ea.
Olive oil 3 Tbsp.
TABASCO® brand Original Red Sauce 6 tsp.
TABASCO® brand Chipotle Pepper Sauce 3 tsp.
Cilantro, fresh, minced 4 Tbsp.
Raspberries & blueberries, fresh for garnish
Salt to taste


  1. Place raw seafood in a glass or plastic bowl. Add lime juice, making sure all the seafood is covered by the lime juice. Cover and refrigerate for at least 3 hours, until the seafood is cooked through by the acid in the lime juice.
  2. After seafood is prepared, drain off any remaining lime juice.
  3. Combine in a large glass or plastic bowl: red onions, garlic, tomatoes, cantaloupe, avocado and mangoes.
  4. Take one half of the pineapple, and using the melon baller, scoop out approximately 1/2 cup of pineapple flesh. Hollow out half of pineapple and reserve skin. Add the pineapple to the above mixture and combine.
  5. Add into the above mixture the prepared seafood and combine gently.
  6. In a small bowl, combine the olive oil, TABASCO® Original Red Sauce and TABASCO® Chipotle Pepper Sauce. Add to the seafood mixture and combine gently. Fold in cilantro.
  7. Refrigerate at least 1 hour before serving. This recipe can be made 1 day in advance. Store in glass or plastic containers only.
  8. To serve, present the seviche in a half of a hollowed-out pineapple. Garnish with the raspberries and blueberries.

Yield: 10-20 servings