This is a ceviche that is simply delectable. Serve it with corn chips for scooping. You can adjust the chilli to taste, I like it spicy.
750g cooked seafood mix (such as octopus, squid, prawns and surimi)
1 cup (250ml) lime juice
2 roma (plum) tomatoes, diced
1 small red onion, diced
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
2 tablespoons tomato paste
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1 teaspoon salt
1 bunch coriander, chopped
1 avocado - peeled, pitted and diced
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Directions Preparation:10min › Extra time:2hours chilling › Ready in:2hours10min
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, Tabasco sauce, tomato paste, cayenne pepper, cumin, chilli 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 coriander and diced avocado into the ceviche before serving.