Ingredients Weight Measure
Mahi mahi, fresh, diced into 1/4" cubes 22 oz.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Key lime juice, fresh 4 oz.
Lemon juice 2 oz.
Muscatel vinegar 2 oz.
Fennel, brunoise 1 cup
Scallions, finely sliced 1 cup
Chives 1/4 cup
Sea salt 1 tsp.
Cilantro, chopped 1 Tbsp.
Pickled Mango and Red Onions (see below) 1-1/2 cups

Pickled Mango and Red Onions

Ingredients Weight Measure
Rice wine vinegar 6 oz.
Sugar 3 oz.
Chili flakes 1/4 tsp.
TABASCO® brand Habanero Sauce 1 tsp.
Red onion, julienne 1 ea.
Mango 1 ea.

Avocado Froth

Ingredients Weight Measure
Lime juice, fresh 7 oz.
Garlic cloves, peeled 3 ea.
Cucumber, peeled and seeded 1 ea.
Jalapeño 1 ea.
Tomatillo, whole, peeled 3 ea.
Avocado 3 ea.
TABASCO® brand Original Red Sauce 2 tsp.
Water 8 oz.
Muscatel vinegar 2 oz.
Sea salt 1-1/2 tsp.
Cilantro 1/8 oz.
Scallions 2 oz.

TABASCO®-Seasoned Taro Chips

Ingredients Weight Measure
Kosher salt 3 oz.
TABASCO® brand Original Red Sauce 1 Tbsp.
Paprika 1/2 Tbsp.
Taro root, cleaned, sliced paper thin 1/2 lb.


  1. For Ceviche, clean and prepare the mahi, and place in a medium-size mixing bowl. Add TABASCO® Chipotle Pepper Sauce, lime juice, lemon juice and vinegar. Fold in the fennel, scallions and chives. Add salt and cilantro, and mix until well blended.
  2. For the Pickled Mango and Red Onions, combine the vinegar, sugar, chili flakes and TABASCO® Habanero Sauce in a small sauce pot over medium heat. Bring to a boil. Remove from heat and add onions. Set aside to cool for 1 hour. Add mango and set aside for 30 minutes. Strain and discard juice; add mango and onions to the ceviche mixture, and chill for 2 hours.
  3. For the Avocado Froth, in a blender, combine lime juice, garlic, cucumber, jalapeño and tomatillo. Add avocado, TABASCO® Original Red Sauce, water, vinegar, salt, cilantro and scallions. Blend on high until frothy. For best results, prepare froth just before serving.
  4. For the TABASCO®-Seasoned Taro Chips, sprinkle salt in a pie pan and drizzle with TABASCO® Original Red Sauce. Do not mix. Place in oven on low heat for 15 minutes, or until dry. Sprinkle with paprika. Using a spoon, break up the resulting crust until it is granular.
  5. Fry taro slices at 350°F for 2-3 minutes. Drain on paper towels and sprinkle top side with TABASCO® Salt. Layer delicately around plate as garnish.

Yield: 12-20 servings