Ingredients

• 1.5 pounds cooked seafood mix , such as octopus, squid, shrimp, and surimi
• 1 cup lime juice
• 2 romas (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
• 1.5 teaspoons cayenne pepper
• 0.5 teaspoons ground cumin
• 0.5 teaspoons chili powder
• 1 teaspoon salt
• 1 bunch cilantro , chopped
• 1 avocado - peeled , pitted and diced

Instructions

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

Nutrition per serving