Asparagus Ceviche

Total Time:
1 hr 15 min
Prep:
30 min
Inactive:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound asparagus spears, chopped
  • 1 pound shrimp, cooked and chopped
  • 1 cup crabmeat, shredded
  • 1 bunch green onions, chopped
  • 1/2 cup chopped red onions
  • 1 1/2 cucumbers, peeled and chopped
  • 1 avocado, chopped
  • 1/2 cup cilantro leaves, chopped
  • 1 cup chopped tomato
  • 2 cups shredded cabbage
  • 1 jalapeno pepper, seeded and chopped
  • 2 lemons, juiced
  • 3 limes, juiced
  • 1 1/2 tablespoons garlic salt
  • Tostada shells, if desired
  • Hot sauce, optional, for garnish
Directions

In a large bowl, toss all ingredients gently until well mixed. Cover and chill for 30 to 45 minutes to allow flavors to blend before serving.

Eat as a salad or serve on a tostada shell. Add your favorite hot sauce for an extra kick.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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