Recipe courtesy of Sammy Okazaki
Asparagus Ceviche
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 209
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 8
- Sugar
- 7
- Protein
- 24
- Cholesterol
- 144
- Sodium
- 234
- Total: 1 hr 15 min
- Prep: 30 min
- Inactive: 45 min
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.