Flamin' Hot Tostitos Hot Dog Ceviche
The single most viral food trend that actually changed the way I eat was the scoopable salad trend. While this isn't technically a salad, it's packed with fresh vegetables and absolutely wouldn't exist without that trend.
Without further ado...here's what my husband dubbed one of my weirder recipes—but after one bite, he still gave it a 9.5 out of 10: Flamin' Hot Tostitos Hot Dog Ceviche.
When a coworker introduced me to Flamin' Hot Tostitos Scoops (which, for some reason, I can only find at one gas station here in Colorado with the nutrition label translated into Spanish on the back), I knew they deserved to be paired with something fresh and scoopable.
One day I was throwing together leftover taco toppings for scoopable salad vibe, realized I needed some protein, and the only thing in my refrigerator was a package of hot dogs. It sounded ridiculous...until it wasn't.
Then I noticed the bag of chips actually recommends serving them with ceviche. That was all the encouragement I needed.
Is this authentic ceviche? Absolutely not. The lime juice isn't cooking raw seafood like traditional ceviche. But as someone who absolutely loves ceviche, this scratches that same fresh, bright, citrusy craving in a surprisingly delicious way.
Ingredients You'll Need
Flamin' Hot Tostitos Scoops
The chips honestly make this recipe.
They're spicy, crunchy, and sturdy enough to scoop up every bite. In my opinion, the red Flamin' Hot version is way better than the green Salsa Verde version.
If you can't find them, don't worry. Regular Tostitos Scoops or your favorite tortilla chips still work great.
The Hot Dogs
I'm incredibly brand loyal when it comes to hot dogs.
Hebrew National is my favorite because they have great flavor and hold up well whether you grill or sauté them.
Of course, use whatever all-beef hot dogs you enjoy most...but if you make it with something else and don't love it as much, don't say I didn't warn you.
For this recipe, I prefer grilling them for a little smoky flavor, but slicing them first and browning them in a skillet works just as well.
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Maggi Seasoning
If you've never cooked with Maggi seasoning, don't skip it.
Several years ago I saw someone on TikTok say it was the secret ingredient in great ceviche, so I ordered a bottle immediately. Ever since then, it's become one of those ingredients I always keep in my pantry.
Maggi is a concentrated savory seasoning that adds an incredible depth of flavor with just a few splashes. Think of it as adding an instant boost of umami without overpowering the fresh vegetables and lime.
It's especially popular throughout Latin America and pairs beautifully with citrus-based dishes like this one.
Fresh Produce
- Cucumber
- Tomatoes
- Shallot provides a milder onion flavor that doesn't overpower the dish.
- Fresh cilantro
- Garlic only takes a half clove raw garlic to not overpower
- Serrano or jalapeño peppers bring the heat. Remove the seeds if you prefer a milder bite, or leave them in if you like things spicy like I do.
- Fresh lime juice
How to Make Hot Dog Ceviche
Start by dicing all of the vegetables and combining them with the lime juice and Maggi seasoning.
Unlike traditional ceviche, there's no need to let everything marinate for hours. I like to refrigerate the vegetable mixture while the hot dogs cook simply because it keeps everything cold and crisp.
Next, cook the hot dogs.
You can either:
- Grill them over medium heat for about 10 minutes before chopping them into bite-sized pieces, or
- Slice them first and sauté the pieces in a skillet until browned.
Once they're cooked, let the hot dogs cool for about 3–5 minutes before mixing them into the vegetables. This helps prevent the vegetables from warming up. Serve immediately to keeps the juices from becoming greasy or hot dogs congealed.
Then simply fold everything together and serve immediately with Flamin' Hot Tostitos Scoops.
Tips for the Best Hot Dog Ceviche
- Chill the vegetable mixture while the hot dogs cook for the freshest flavor.
- Don't add piping hot hot dogs straight into the vegetables.
- Fresh lime juice makes a huge difference compared to bottled.
- Adjust the amount of serrano pepper depending on your preferred spice level.
- This recipe is best enjoyed the day it's made while the vegetables are still crisp and the hot dogs are still slightly warm.
Give It a Try!
If you make this Flamin' Hot Tostitos Hot Dog Ceviche, I'd love to hear what you think.
Leave a comment below and let me know if your family thought it sounded crazy before trying it, too. And if you share it on social media, be sure to tag @TurnedAroundTable so I can see your creation. I love seeing your versions of the recipes from our table to yours!
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Flamin' Hot Tostitos Hot Dog Ceviche
Ingredients
"Ceviche"
- 1 large cucumber or 3 small cucumbers, seeded if needed and diced
- ½ cup diced tomatoes
- 2 tablespoons finely chopped fresh cilantro
- 1 small shallot finely diced
- ½ clove garlic minced
- 1 serrano or jalapeño pepper finely diced (seeded if desired)
- Juice of 3 limes
- 2 –3 splashes Maggi seasoning
Hot Dogs
- 1 package about 6 all-beef hot dogs
For Serving
- 1 bag Flamin' Hot Tostitos Scoops or your favorite tortilla chips
Instructions
- Dice the cucumber, tomatoes, cilantro, shallot, garlic, and serrano or jalapeño. Add everything to a large bowl along with the lime juice and Maggi seasoning. Stir until evenly combined. For the best flavor, refrigerate while you prepare the hot dogs.
- Grill the hot dogs over medium heat for about 10 minutes, turning occasionally, until heated through and lightly browned. Alternatively, slice the hot dogs into bite-sized pieces before cooking and sauté them in a skillet over medium heat until browned.
- Allow the hot dogs to cool for 3–5 minutes, then gently fold them into the cucumber mixture. This keeps them warm without causing the vegetables to wilt or the juices to become greasy.
- Serve immediately with Flamin' Hot Tostitos Scoops.
Notes
- Chilling the cucumber mixture while the hot dogs cook allows the flavors to meld and keeps the vegetables crisp.
- Any all-beef hot dog works well, but Hebrew National is our favorite.
- Leave the seeds in the serrano pepper or add your favorite hot sauce for extra heat.
- Best enjoyed the day it's made. Leftovers can be refrigerated for up to 1 day, though the vegetables will continue to soften.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
