This is a super juicy and spicy ceviche. It is so good! Serve with tortilla chips.
Ingredients
- ½ pounds cooked seafood mix (such as octopus, squid, shrimp, and surimi): 1 piece
- lime juice: 1 cup
- roma (plum) tomatoes: 2 piece (diced)
- red onion: 1 piece (diced)
- Worcestershire sauce: 2 Tbsp
- hot pepper sauce (such as Frank's RedHot®): 1 Tbsp
- tomato paste: 2 Tbsp
- ½ teaspoons cayenne pepper: 1 piece
- ground cumin: 0.5 tsp
- chili powder: 0.5 tsp
- salt: 1 tsp
- bunch cilantro: 1 piece (chopped)
- avocado: 1 piece (diced)
Metric Conversion
Stages of cooking
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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.
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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.
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After another 30 minutes, gently stir the remaining tomato paste mixture into ceviche, cover, and refrigerate another 30 minutes.
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Gently stir cilantro and diced avocado into ceviche before serving.
