Prep Time::20 mins
Additional Time:: 1 hr 40 mins
Total Time:: 2 hrs
Servings::6
Ingredients
Oops! Something went wrong. Our team is working on it.
1 ½ 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 ½ teaspoons cayenne pepper
½ teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
1 bunch cilantro, chopped
1 avocado – peeled, pitted and diced
Directions
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.