Spicy Ceviche with Avocado

    1 hour 50 min

    Ceviche is an impressive and easy starter, perfect for seafood lovers. Use your favourite combination of seafood here - octopus, squid, prawns and scallops all work well. Serve with tortilla chips on the side for easy eating.

    9 people made this

    Serves: 6 

    • 675g seafood mix (such as octopus, squid, prawns, scallops)
    • 250ml lime juice
    • 2 plum tomatoes, diced
    • 1 small red onion, diced
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon hot sauce
    • 2 tablespoons tomato puree
    • 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, stone removed and diced

    Prep:20min  ›  Extra time:1hr30min marinating  ›  Ready in:1hr50min 

    1. Chop any large chunks of seafood so all of the pieces are relatively the same size, about 2 to 3cm. 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, hot sauce, tomato puree, cayenne pepper, cumin, chilli powder and salt in a small bowl. Cover, and refrigerate 30 minutes.
    2. After 30 minutes, gently stir half of the tomato puree mixture into the seafood mixture. Cover the remaining tomato puree mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
    3. After another 30 minutes, gently stir the remaining tomato puree mixture into the ceviche, cover and refrigerate another 30 minutes.
    4. Gently stir the coriander and diced avocado into the ceviche before serving.

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    Reviews in English (10)


    add 2 sliced avocados and its perfect  -  16 Sep 2010  (Review from Allrecipes US | Canada)


    This has an excellent amount of spice-- not too strong, but there is a slight kick to it.  -  20 Feb 2012  (Review from Allrecipes US | Canada)


    I added a bit of Clamato to it. Amazing!  -  07 Jul 2014  (Review from Allrecipes US | Canada)