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Ceviche del Sol

Recipe uses Green Jalapeño Sauce
Recipe uses Green Jalapeño Sauce, Habanero Sauce
Green Jalapeño Sauce, Habanero Sauce
4 servings
Ceviche del Sol
Ceviche del Sol


Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce --- 2 oz.
TABASCO® brand Habanero Sauce --- 1 oz.
Shrimp, 22 count1/2 lb.---
Bay scallops1/2 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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