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Juicy and Spicy Ceviche

Kasey

"This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips."
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Ingredients

2 h servings 199 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
  4. Gently stir the cilantro and diced avocado into the ceviche before serving.

Nutrition Facts


Per Serving: 199 calories; 6.5 g fat; 11.2 g carbohydrates; 25.4 g protein; 221 mg cholesterol; 813 mg sodium. Full nutrition

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Reviews

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add 2 sliced avocados and its perfect

This has an excellent amount of spice-- not too strong, but there is a slight kick to it.

I added a bit of Clamato to it. Amazing!

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 :)

Simple and delicious! I did a rush job and used cooked shrimp and put everything together at one time. When I have time, I will follow the directions as posted... but for now, this quick version...