Recipe courtesy of Sammy Okazaki

Asparagus Ceviche

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 45 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. Eat as a salad or serve on a tostada shell. Add your favorite hot sauce for an extra kick.
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This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.