Ingredients
6
6 servings
- •1.5 pounds cooked seafood mix (such as octopus, squid, shrimp, and surimi)
- •1 cup lime juice
- •2 roma (plum) tomatoes, diced
- •1 small red onion, diced
- •2 tablespoons Worcestershire sauce
- •1 tablespoon hot pepper sauce (such as Frank's RedHot®)
- •2 tablespoons tomato paste
- •1.5 teaspoons cayenne pepper
- •0.5 teaspoon ground cumin
- •0.5 teaspoon chili powder
- •1 teaspoon salt
- •1 bunch cilantro, chopped
- •1 avocado - peeled, pitted and diced
Instructions
- Stir seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover and refrigerate for 30 minutes.
- After 30 minutes, gently stir 1/2 of the tomato paste mixture into seafood mixture. Cover remaining tomato paste mixture and seafood mixture. Return both to the refrigerator for 30 minutes.
- After another 30 minutes, gently stir the remaining tomato paste mixture into ceviche, cover, and refrigerate another 30 minutes.
- Gently stir cilantro and diced avocado into ceviche before serving.
Nutritional Facts
Per 6 servings
- Calories: 199
- Carbohydrate: 11g
- Fat: 7g
- Fiber: 4g
- Protein: 25g
- Sugar: 3g
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Ceviche
