Peruvian-Style Ceviche
Created by Chef Julia Lopez 


Ingredients
For the Leche de Tigre Two Ways
•      1 cup lime juice
•      3/4 cup fish stock
•      1 1/2 ounces halibut
•      1 teaspoon fresh ginger, peeled
•      1 yellow onion, quartered
•      1/2 stalk celery
•      1 1/2 teaspoons kosher salt
•      2 teaspoons toasted sesame oil
•      4 teaspoons Tabasco® SWEET & Spicy Sauce
•      2 teaspoons Tabasco® Habanero Sauce

For the Spicy Pepitas
•      2 cups pumpkin seeds
•      2 tablespoons extra virgin olive oil
•      3 tablespoons Tabasco® Chipotle Sauce
•      1/4 cup lime juice
•      1 tablespoon kosher salt
•      1 teaspoon chili powder

For the Halibut Tiradito
•      1/4 of a small red onion, thinly julienned
•      Drizzle lime juice
•      Salt to taste
•      8 ounces halibut or yellow tail fish (sushi grade), thinly sliced
•      1/4 cup Leche de Tigre with Tabasco® Habanero Sauce
•      1 sprig cilantro, finely chopped
•      1 red bell pepper, minced
•      Spicy pepitas, as needed

For the Ceviche
•      8 ounces Ahi tuna (sushi grade), cubed
•      3 tablespoons Granny Smith apples, small dice
•      1/4 cup tomatillos, small dice
•      1 green onion, finely sliced
•      1 sprig cilantro, finely chopped
•      1/4 cup Leche de Tigre with Tabasco® SWEET & Spicy Sauce
•      1 Serrano pepper or Thai chili, thinly sliced
•      4 teaspoons toasted sesame seeds

Preparation
For the Leche de Tigre

Place all ingredients, except sesame oil and Tabasco Sauces, in a blender. Blend until all ingredients are combined. Pass through a fine mesh strainer to remove solids and divide mixture in half; pour into 2 small bowls. In one half, add Tabasco Habanero Sauce. In the other half, add sesame oil and Tabasco SWEET & Spicy Sauce. Cover and set aside.

For the Spicy Pepitas
Preheat oven to 300°F. Combine all ingredients until seeds are well coated. Spread onto baking sheet and roast for 15 to 20 minutes, stirring every five minutes, until dry and crispy.

For the Halibut Tiradito
In a small bowl, toss red onion with lime juice and salt. On a cold plate, place sliced fish in single layer. Cover fish with Leche de Tigre with Tabasco® Habanero Sauce. Garnish with onions, cilantro, chiles and pepitas.

For the Ceviche
In a small bowl, combine tuna, apples, tomatillos, green onions, and cilantro. Toss mixture with Leche de Tigre with Tabasco® SWEET & Spicy Sauce. Place on cool plate and garnish with sliced peppers and sesame seeds.

Makes 3 servings of each ceviche

Mini Habanero Potato Skin Poppers
Created by Alejandra Ramos



Ingredients

•      20 small new potatoes, scrubbed
•      3 tablespoons extra virgin olive oil, divided
•      Kosher salt
•      1 1/3 tablespoons Tabasco® Habanero Sauce, divided
•      6 strips thick-cut bacon, cut into ½-inch pieces
•      1 cup finely grated Cheddar cheese
•      1/2 cup sour cream
•      1/4 cup chives, finely minced

Preparation
Preheat oven to 300°F. Toss potatoes with 2 tablespoons olive oil. Spread on baking sheet and season generously with salt. Roast uncovered for 40 to 45 minutes or until tender. Let stand at room temperature until cool enough to handle.

Halve potatoes and, using a melon baller or measuring teaspoon, scoop out most of potato flesh, leaving skin untouched. Return potato shells to baking sheet.

In a small bowl, whisk together 1 tablespoon Tabasco Habanero Sauce and 1 tablespoon olive oil. Brush inside of each potato shell with oil and season with salt. Return to oven for 10 minutes, or until crisp. In a skillet over medium heat, add chopped bacon. Cook until crisp, drain, and toss with 1/3 tablespoon Tabasco Habanero Sauce.

To assemble potatoes, fill each shell with bacon and cheese, return to oven for 2 minutes to melt cheese. Garnish with sour cream and chives.

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Makes 40 mini potato skins (about 8 appetizer servings)

Mango Summer Sparkler
Created by mixologist Edwin Cruz



Ingredients
•      12 Dashes Tabasco® Original Red Sauce
•      3 oz. honey syrup (2:1 ratio)
•      6 oz. lemon juice
•      6 oz. mango nectar
•      6 dashes Angostura bitters
•      12 oz. Tequila Don Julio Blanco
•      24 oz. Jarritos lemon or lime or an equivalent lemon lime soda
•      Jicama and cucumber, garnish

Preparation
Combine all ingredients, except soda, in a pitcher filled with ice. Stir well until proper dilution is achieved, approximately 30 seconds. Top with soda.

Garnish with a fan of jicama and cucumber slices.

Makes six servings

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