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.
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