Ingredients Weight Measure
Mahi mahi, medium dice 1 lb.
Lemons, juice of 12 ea.
Worcestershire sauce 2 Tbsp.
Allspice, ground 2 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Limes, juice of 5 ea.
Sugar 2 Tbsp.
Coriander, ground 1 Tbsp.
Oranges, juice of 2 ea.
Red bell pepper, small dice 1 ea.

TABASCO® & Annatto–Fired Plantain, Yam and Coconut Chips

Ingredients Weight Measure
Plantains, shredded 3 ea.
Yams, shredded 3 ea.
Coconut, sweetened, shredded 3/4 cup
Annatto seed, cracked 1-1/2 Tbsp.
Cayenne pepper 1 Tbsp.
TABASCO® brand Original Red Sauce 2 oz.
Salt 1 pinch
Pepper 1 pinch
Oil 1 oz.

Sweet n' Spicy Cilantro Puree

Ingredients Weight Measure
Cilantro 1 bunch
Salad oil 2 oz.
White wine 1 Tbsp.
Honey 2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Salt 1 pinch
Pepper 1 pinch

Papaya Sauce

Ingredients Weight Measure
Sugar 2 Tbsp.
Water 2 oz.
Papayas, juice of 3 ea.


Ingredients Weight Measure
Coconut, sweetened, shredded 1/2 cup


  1. For the Ceviche, place all ingredients in a covered dish and let sit for 3-5 hours. When mahi mahi is white in color, strain the juice and refrigerate until service.
  2. For the TABASCO® & Annatto–Fired Plantain, Yam and Coconut Chips, in a bowl, toss together all ingredients. Mix thoroughly and cut into squares with 2-1/2" cutter and form into square cakes, 3 cakes per serving. In a large sauté pan, sear both sides of the cakes. Remove and refrigerate. Deep-fry before plating; season with salt.
  3. For the Sweet n' Spicy Cilantro Puree, remove the stems from a bunch of cilantro. Place tops in a blender with the rest of the ingredients, and puree until smooth. Place in a bowl and hold at room temperature until service.
  4. For the Papaya Sauce, in a small saucepan, add the sugar and water. Heat until sugar is evaporated. Bring to a boil; remove from heat. Remove skin and seeds from papayas, puree in a blender and strain through a chinois or coffee filter. Add the juice to the simple syrup and stir together. Hold at room temperature until service.
  5. To plate, for each serving, layer the chips and ceviche 3 high, with chip layer on the bottom and ceviche on top. Set in middle of plate, 1" toward 3 o'clock. Garnish with shredded coconut. On left side of the tower, spoon the cilantro puree onto the plate; then sprinkle the papaya sauce over both the tower and plate.

Yield: 12 servings