Ceviche del Sol
Green Jalapeño Sauce, Habanero Sauce
Yields:
4 servings
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.
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