JUMBO LUMP CRAB AND SHRIMP CEVICHE TANGERINE & SPICED RUM COCKTAIL WITH TABASCO®-LIME SWEET POTATO CHIPS

Ingredients Weight Measure
Gulf shrimp, fresh, peeled, deveined and shelled 1-1/2 lbs.
Lemon juice 1 cup
Lime juice 1 cup
TABASCO® brand Original Red Sauce 1 tsp.
Salt 1 Tbsp.

Ceviche

Ingredients Weight Measure
Shrimp, marinated 1-1/2 lbs.
Honey 4 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Orange juice 1/2 cup
Lemon juice 1/4 cup
Lime juice 1/4 cup
Spiced rum 1 Tbsp.
Salt 1 tsp.
Black pepper 1/2 tsp.
Ketchup 1/2 cup
Tangerines, segmented 3 ea.
Lemons, segmented 2 ea.
Limes, segmented 3 ea.
Jalapeño, seeded, brunoise 1 ea.
Pineapple, small dice 1 cup
Cilantro, finely chopped 1/4 cup
Red bell pepper, brunoise 1/2 cup
Red onion, minced 1/4 cup
Green onions, finely chopped 1/4 cup
Blue crabmeat, jumbo lump 1-1/2 lbs.

TABASCO®-Lime Sweet Potato Chips

Ingredients Weight Measure
Sweet potatoes 4 ea.
Vegetable oil as needed
Salt, fine as needed
TABASCO® brand Original Red Sauce as needed
Limes, fresh as needed

Garnishes

Ingredients Weight Measure
Sour cream 12-20 tsp.
Cilantro sprigs 12-20 ea.

Method

  1. Slice the peeled, deveined and shelled shrimp in half lengthwise.
  2. Mix citrus juices, TABASCO® Sauce and salt together and place sliced shrimp in marinade. Allow to sit, refrigerated, for 4 hours.
  3. Drain shrimp and discard citrus marinade.
  4. For the Ceviche, in a bowl, mix together the honey, TABASCO® Sauce, orange juice, lemon juice, lime juice, rum, salt, pepper and ketchup. Mix well.
  5. Fold in remaining ingredients, except for the crab meat.
  6. Gently fold in the crabmeat last, being sure not to break up the big pieces of crabmeat.
  7. For the TABASCO®-Lime Sweet Potato Chips, peel potatoes and slice very thin on an electric meat slicer.
  8. Fry in 340°F oil, until lightly golden on edges. Do not over fry.
  9. Remove from oil and immediately season with salt. Lightly sprinkle the chips with TABASCO® Sauce and fresh lime juice.
  10. To serve, portion the Ceviche into martini glasses. Top each Ceviche with a small dollop of sour cream, a cilantro sprig, and one TABASCO®-Lime Sweet Potato Chip.

Yield: 12-20 servings