Ingredients Weight Measure
Shrimp, 22 count 1/2 lb.
Bay scallops 1/2 lb.
TABASCO® brand Habanero Sauce 1 oz.
TABASCO® brand Green JalapeƱo Pepper Sauce 2 oz.
Limes, juiced 4 ea.
Red bell pepper, chopped 1 ea.
Yellow bell pepper, chopped 1 ea.
Cilantro, chopped 1/2 bunch
Jicama, shredded 1 ea.
Avocado, large and ripe 2 ea.


  1. Clean shrimp and slice in half lengthwise; clean bay scallops.
  2. In boiling water, poach shrimp for 2 minutes. Place in an ice bath to cool before starting next step.
  3. In a bowl, combine TABASCO® Habanero Sauce and TABASCO® Green Sauce with lime juice. Add shrimp and scallops.
  4. Add red and yellow bell peppers, cilantro and shredded jicama; refrigerate for 45 minutes.
  5. Split avocados, remove the pits and score; fill center of each half with ceviche and garnish with cilantro leaves.

Yield: 4 servings