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CEVICHE DEL SOL
yield: 12 servings
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| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Shrimp, 50/60 count
|  | 2 lbs.
| | |
| | Bay scallops
| | 2 lbs.
| | |
| | Lime juice, fresh
| |
| | 2 cups |
| | TABASCO® brand Habanero Sauce
| |
| | 10 Tbsp. |
| | Red onion, diced
| |
| | 2 cups |
| | Cilantro, chopped
| |
| | 1 cup |
| | Red bell pepper, diced
| |
| | 1 cup |
| | Tostadas, corn, 8"
| |
| | 24 ea. |
| | Lettuce, shredded
| |
| | 1 head |
| | Mango, diced
| |
| | 1 cup |
| | Avocado, diced
| |
| | 1 cup |
| | Cilantro sprigs
| |
| | 12 ea. |
| | Mango, sliced thin
| |
| | as needed |
| | Salt and pepper
| |
| | to taste |
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Method
| 1 | | Peel and devein shrimp. Rinse shrimp and scallops in cold water. |
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| 2 | | In a large bowl, combine shrimp, scallops, lime juice, TABASCO® Habanero Sauce, onions, cilantro and bell peppers. Mix well, cover and refrigerate overnight. |
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| 3 | | To serve, place two tostadas on each serving plate. Spread shredded lettuce on top of each tostada. Mound 4 oz. ceviche onto each tostada and top with diced mangoes and avocados. Garnish plate with sprig of cilantro and thin slices of mango. |
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