TABASCO® | Recipes | Ceviche del Sol

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

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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Ceviche del Sol