Emerge from the depths of the sea and awaken your shark senses. The sharks are coming! Equal parts majestic and ferocious, sharks are known for their killer appetites. So, whether you plan to explore the deep sea like a solitary predator or host a viewing party with your own shiver of friends, Tabasco urges you to keep a bottle Tabasco Original Red Sauce by your side.
Like a drop of blood in the ocean, a single drop of Tabasco is enough to attract and satisfy hungry eaters. Satiate that ravenous hunger with these red hot bites and cocktail recipes for Bloodthirsty Marys; Hook, Line, Ceviche; and Survivor’s Salsa.
Bloodthirsty Marys
Bloodthirsty MarysMakes 6 (6-ounce) servings
Ingredients:
- 1 quart tomato juice
- 1 cup vodka
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon Tabasco Brand Original Red Sauce
- Lime slices or celery stalks
Preparation:
Combine tomato juice, vodka, Worcestershire sauce, lime juice, and Tabasco Sauce in a 2-quart pitcher; stir well. Serve over ice. Garnish with lime or celery.
Hook, Line, Ceviche
Hook, Line, CevicheMakes 4 to 6 appetizer servings
Ingredients:
- 1 pound fresh tilapia or other fresh, firm white fish, diced
- 1/2 cup fresh key lime juice
- 1/2 cup chopped white onion
- 1 clove garlic, minced
- 2 teaspoons Tabasco brand Original Red Sauce
- 1 large Roma tomato, chopped
- 1/4 cup chopped cilantro
- 1 teaspoon salt
- 1 tablespoon olive oil
Garnish: 1 avocado, diced
Preparation:
Place fish, lime juice, onion, garlic and Tabasco Sauce in a glass bowl. Mix well, cover and refrigerate 4-6 hours. Stir in tomato, cilantro, salt and olive oil. Chill. Drain before serving, if desired. Garnish with avocado when ready to serve.
Survivor’s Salsa
Survivor’s SalsaMakes 3 cups
Ingredients:
- 8 Roma tomatoes (approximately 1 3/4 pound)
- 2 cloves garlic
- 1/2 medium white onion, cut into thick slices
- 1 cup water
- 2 teaspoons Tabasco brand Original Red Sauce
- 6-8 sprigs cilantro, leaves and stems
- 1 teaspoon salt
Preparation:
Preheat broiler. Place tomatoes, garlic and onion on a baking sheet covered with aluminum foil. Broil until vegetables become soft and start to blacken, about 6-8 minutes on each side. Scrape vegetables, including any juice, into a blender. Add water, Tabasco Sauce, cilantro and salt. Puree until smooth.