With less than three weeks of Lent remaining and Easter coming up shortly, you may be looking for more fish and meatless dishes to incorporate into your meals. With this in mind, Chef Antonio de Livier of La Panga del Impostor in Mexico created an easy-to-make Shrimp Ceviche Tostada. The recipe uses simple ingredients including tomatoes, red onion, cilantro, and lemon juice to create a tangy flavor, while the TABASCO Sauce gives the tostada an extra kick.

If you want to spruce up your menu to include oysters and other shellfish, J Sheekey Atlantic Bar created a Marie Rose Sauce to add flavor to raw oysters, shrimp, and crab. These seafood-friendly dishes are a great way to incorporate delicious flavors into your diet during this period of Lent.

As part of TABASCO Sauce’s 150^th anniversary this year, Chef de Livier is one of the many chefs from around the world that TABASCO Sauce is working with to spotlight classic dishes and drinks that have made the sauce an icon, as well as popular, and sometimes surprising, foods that continue to make the sauce indispensable today.

Shrimp Ceviche

Created by Chef Antonio de Livier of La Panga del Impostor

Ingredients

• 1 cup TABASCO Sauce of TABASCO  Chipotle Sauce
• 20/24 raw, whole medium shrimp, peeled and deveined
• 1 cup freshly squeezed lemon juice
• 1 tablespoon fine salt
• 1 cup diced tomato
• 1 cup diced red onion
• 1 cup roughly chopped fresh cilantro
• 1/2 avocado, cubed
• 2 tablespoons sour cream
• 4 tostadas
• 1/2 cup crispy pork cracklings (chicharrón), for garnish

Preparation
In a large bowl, combine shrimp, TABASCO Sauce, lemon juice, and salt. Set aside and marinate for 20 minutes.
In a separate bowl, combine the tomato, onion, and cilantro and mix well. Season with salt to taste. Add avocado cubes.

Transfer vegetable mixture to bowl of marinated shrimp and mix well to incorporate.

Spread sour cream on each tostada and top with ceviche. Garnish with slices of crispy pork cracklings (chicharrón).

Makes 4 Servings

Shrimp Ceviche

Created by J. Sheekey Atlantic Bar

 Ingredients

• 1 cup TABASCO Sauce

• 1/2 cup mayonnaise
• 2/3 cup tomato ketchup
• 1 dash Worcestershire sauce
• 1 squeeze lemon
• 1 splash cognac
• 1/2 small bunch of dill, finely chopped

Preparation

Mix all ingredients together. Serve with fresh raw oysters, shrimp, crab and more.