Ceviche del Sol



Ingredients
Ingredients | Weight | Measure |
---|---|---|
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 |
Preparation
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.