Citrus-Infused Seafood Ceviche with Avocado and Cilantro

Recipe Collection: Appetizer

Citrus-Infused Seafood Ceviche with Avocado and Cilantro refreshes your palate with a vibrant Mexican dish perfect for pescatarians. This recipe features a medley of seafood marinated in tangy lime juice, enhanced by the kick of cayenne and chili powder. The addition of avocado and cilantro creates a harmonious balance, making it an ideal appetizer or light meal. Serve with crispy tortilla chips for a satisfying crunch.

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Overview

Dive into a refreshing and vibrant dish with this Zesty Lime Seafood Ceviche. A medley of seafood is marinated in tangy lime juice, complemented by the heat of cayenne and chili powder. The addition of creamy avocado and fresh cilantro brings a delightful balance, making it a perfect appetizer for any occasion. Serve with crispy tortilla chips for an irresistible crunch.

Diet Type

Pescatarian

Allergies

Shellfish

Cuisine

Mexican

Serving Size: 6

Cooking Time: 120 minutes

Ingredients

• 1.5 Pounds (lb) seafood mix, cooked
• 1 Cup lime juice
• 2 Roma tomatoes, divided
• 1 Small red onion, divided
• 2 Tablespoons (tbsp) Worcestershire sauce
• 1 Tablespoon (tbsp) hot pepper sauce
• 2 Tablespoons (tbsp) tomato paste
• 1.5 Teaspoons (tsp) cayenne pepper
• 0.5 Teaspoon (tsp) cumin, ground
• 0.5 Teaspoon (tsp) chili powder
• 1 Teaspoon (tsp) salt
• 1 Bunch cilantro, minced
• 1 Avocado, peeled

Steps

1. In a large, non-metallic bowl, combine the cooked seafood mix with the lime juice. Allow it to marinate for 10 minutes to let the flavors meld.
2. Gently fold in the diced tomatoes and red onion. Cover the bowl and refrigerate for 30 minutes to enhance the flavors.
3. In a separate small bowl, whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt. Cover and refrigerate for 30 minutes to let the spices infuse.
4. After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover both mixtures and return them to the refrigerator for another 30 minutes.
5. After the second chilling period, stir in the remaining tomato paste mixture into the ceviche. Cover and refrigerate for an additional 30 minutes to ensure a well-rounded flavor.
6. Just before serving, gently fold in the cilantro and avocado. Serve chilled with tortilla chips for a delightful crunch.

Enjoy your homemade Citrus-Infused Seafood Ceviche with Avocado and Cilantro!