Ceviche del Sol
|TABASCO® brand Green Jalapeño Pepper Sauce||---||2 oz.|
|TABASCO® brand Habanero Sauce||---||1 oz.|
|Shrimp, 22 count||1/2 lb.||---|
|Bay scallops||1/2 lb.||---|
|Limes, juiced||---||4 ea.|
|Red bell pepper, diced||---||1 ea.|
|Yellow bell pepper, diced||---||1 ea.|
|Cilantro, chopped||---||1/2 bunch|
|Jicama, shredded||---||1 ea.|
|Ripe avocado, large||---||2 ea.|
|Cilantro leaves||---||for garnish|
Clean shrimp and slice in half lengthwise; clean bay scallops.
In boiling water, poach shrimp for 2 minutes. Place in an ice bath to cool before starting next step.
In a bowl, combine TABASCO® Green Pepper and Jalapeño Sauces with lime juice. Add shrimp and scallops.
Add red and yellow bell peppers, chopped cilantro and shredded jicama to bowl with shrimp and scallops; refrigerate for 45 minutes.
Split avocados, remove pits and score. Fill center of each avocado half with ceviche and garnish with cilantro leaves.
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