Chipotle Ceviche
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | lb | Scallops , quartered |
| 8.00 | oz | Shrimp , 32-35, peeled, deveined, split |
| 1.00 | cup | Lime juice , fresh |
| 6.00 | oz | HELLMANN'S® REAL ANCHO CHIPOTLE SAUCE 12 / 16 OZ POUCHES 12 x 16 OZ |
| 2.00 | oz | Bell pepper, red , small dice |
| 2.00 | oz | Bell pepper,yellow , small dice |
| 2.00 | oz | Pepper, Pablano , small dice |
| 6.00 | oz | tomato , seeded and diced |
| 0.75 | cup | Cilantro , coarsely chopped |
| Kosher salt and black pepper to taste |
Preparation
1. Combine scallops and shrimp with lime juice and 1/2 cup of the chipotle sauce. Allow to marinate for 24 hours.
2. Drain excess liquid and add remaining ingredients and combine well. Serve chilled.
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