Ingredients2 h servings 199 cals
- Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes.
- After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
- After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
- Gently stir the cilantro and diced avocado into the ceviche before serving.
Per Serving: 199 calories; 6.5 g fat; 11.2 g carbohydrates; 25.4 g protein; 221 mg cholesterol; 813 mg sodium. Full nutrition
ReviewsRead all reviews 8
This has an excellent amount of spice-- not too strong, but there is a slight kick to it.
I've made it several times for family and friends. Always a huge hit. I love it.
Big hit at the party! Just enough spice to it. I used all shrimp and cut them up so they fit nice on the chips.
This dish was amazing!! The flavor is simply delicious!! I used all shrimp and added a half of diced cucumber. I'm making more tonight :)
I also bake it for about 15 minutes on 375 that works the best and then put it under the broiler with the sauce on it for couple minutes and it’s perfect my family loves this recipe