Ingredients Weight Measure
Shrimp, 16/20 count, raw 24 ea.
Sea scallops, 21/25 count 24 ea.
Red snapper fillet, fresh 1-1/2 lbs.
Extra virgin olive oil 1/3 cup
Garlic cloves, finely chopped 4 ea.
Oysters, fresh, shucked 12 ea.
TABASCO® brand Habanero Sauce 2 Tbsp.
Lemon juice, fresh 4 Tbsp.
Key lime juice, fresh 4 Tbsp.
Orange juice, fresh 4 Tbsp.
Tequila 4 Tbsp.
Sugar, raw 2 Tbsp.
Red onion, small dice 1/3 cup
Salt and pepper to taste
Red bell pepper, small dice 1/3 cup
Cucumber, small dice 1/3 cup
Cilantro, finely chopped 2 Tbsp.
Mango 1 ea.
Pineapple 1/4 ea.
Red papaya, ripe, small 1 ea.
Mesquite wood chips 2 cups
Corn tortillas, 6" 6 ea.
Oil for frying as needed
Banana leaf, sliced in thin strips, approx. 6" long 12 slices
TABASCO® brand Green Jalapeño Pepper Sauce, for garnish as needed
TABASCO® brand Habanero Sauce, for garnish as needed


  1. Prepare seafood. Butterfly shrimp with tail on, and clean scallops. Slice red snapper thin on a bias, approximately 36-40 slices.
  2. Fry finely chopped garlic in oil. Cool.
  3. In a stainless or glass bowl, combine seafood with the next 8 ingredients. Marinate for 36 hours.
  4. After marinating, season with salt and pepper. Add bell pepper, cucumber and cilantro. Taste and adjust the seasoning.
  5. Light grill. Soak the woodchips in water for 20 minutes. Slice fruit 1/8" thick; rub with oil. Add woodchips to grill, put fruit on grill and cover. Smoke for 5-10 minutes on low heat. The flesh should char slightly but not burn. The meat should remain firm; do not overcook. Remove fruit from grill and allow to cool.
  6. Chop fruit into small dice. Add to fish mixture and toss.
  7. Cut the tortillas into thirds (parallel cuts, not pie wedge). The 2 end pieces are shaped between a 2 oz. and 3 oz. ladle and fried. The middle piece of the tortilla is sliced into thin strips and fried for garnish.
  8. To plate, arrange 1 shaped tortilla, 2 shrimp, 2 scallops, 3 slices of fish and 1 oyster in center of plate. Sprinkle the diced fruit and vegetables artistically over the plate. Garnish with banana leaf slice, tortilla strips and drops of TABASCO® Green Jalapeño Pepper Sauce and TABASCO® Habanero Sauce. Serve.

Yield: 12 servings