Recipe Details
Ingredients
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1 ½poundscooked seafood mix (such as octopus, squid, shrimp, and surimi)
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1cuplime juice
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2roma (plum) tomatoes, diced
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1smallred onion, diced
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2tablespoonsWorcestershire sauce
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1tablespoonhot pepper sauce (such as Frank’s RedHot®)
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2tablespoonstomato paste
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1 ½teaspoonscayenne pepper
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½teaspoonground cumin
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½teaspoonchili powder
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1teaspoonsalt
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1bunchcilantro, chopped
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1avocado – peeled, pitted and diced
Cooking Directions
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories199 | |
% Daily Value * | |
Total Fat 7g |
8% |
Saturated Fat 1g |
6% |
Cholesterol 221mg |
74% |
Sodium 813mg |
35% |
Total Carbohydrate 11g |
4% |
Dietary Fiber 4g |
13% |
Total Sugars 3g |
|
Protein 25g |
51% |
Vitamin C 28mg |
31% |
Calcium 76mg |
6% |
Iron 5mg |
26% |
Potassium 652mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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