TABASCO®-SPIKED CEVICHE

Ingredients Weight Measure
Tiger shrimp, 21/25 count, peeled, deveined 3 lbs.
Bay scallops 2 lbs.
Pineapple, diced, canned 2 cans
Tomatoes, grape 1 lb.
Mangoes 2 ea.
Mint, fresh 2 bunches
Cilantro, fresh 3 bunches
Red onions 1 lb.
Thai peppers 1/4 lb.
TABASCO® brand Original Red Sauce to taste
Lime juice to taste
Blood oranges 3 ea.
Scallions, for garnish 20 ea.

Method

  1. Blanch shrimp and bay scallops; cool quickly in ice water bath. Remove from ice bath and place both in refrigerator to chill.
  2. In a large bowl, add the canned diced pineapple and juice. Cut grape tomatoes in half and add to bowl. Medium dice mangoes and add to bowl. Chop mint and cilantro and add to bowl. Cut red onions into very thin slices, and add to bowl. Chop peppers and add to bowl. Add the cooled shrimp and scallops to the mixture. Season mixture with TABASCO® Sauce and lime juice to taste. Add blood orange segments and mix.
  3. To serve, portion mixture out into 20 martini glasses. Garnish with scallions.

Yield: 20 servings