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Sunday, May 06, 2007

asparagus ceviche

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Rather than serve a traditional salad for my Cinco de Mayo fiesta, I was poking around online and found a really intriguing recipe for asparagus ceviche at I loved the idea of a cold seafood salad, and asparagus is always a fave so I figured I couldn't go wrong with this one.

It's pretty easy to make (though a lot of chopping) and it makes a ton (at least 8 servings!) so it's made for some yummy leftovers.

I have a beef though....I bought a whole ENTIRE package of tostadas and only used eight. So imagine my surprise this afternoon when I went looking to make myself a nice little tostada-y dinner, and HUBS had eaten ALLLLL THE TOSTADAS. This from the man who's trying to lower his sodium intake.


So for dinner tonight, I had the seafood salad on top of organic tortilla chips, with a little low-fat sour cream. It was super yummy. You should all make this. Mmm...fiesta.

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 (I suggest using 2-3 cloves of fresh garlic and a light sprinkling of salt)

Tostada shells, if desired
sour cream, optional, for garnish

1. Briefly blanch the asparagus, and then immediately plunge in cold water to stop the cooking process.

2. 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.
shrimp and crab

asparagus seafood ceviche

3. Eat as a salad or serve on a tostada shell. Add your favorite hot sauce for an extra kick. I served this on tostada shells with sour cream. Soooooooooooooo yummy.

mmmm...salad on tostadas

Thanks for reading! :) And this is an awesome match for margaritas.


Freya said...

This sounds so great! I could go for a huge bowl of this now for my lunch!

booda baby said...

I agreed with you so much at Wide Lawns, I had to come visit and now I'm very sad because you seem to be some wacked genius in the kitchen and all I can manage is scrambled eggs. I'm not sad that YOU are a genius. I'm sad that you don't live at our house. My partner, like many men, is a FABULOUS cook, but I am utterly uninspired.

Dolores said...

I'm so glad you've joined the daring bakers and I've discovered your blog. This looks amazing -- and as Northern California skips spring and rushes headfirst into summer -- just the kind of low-cook, light entree I'm looking for. Thanks for sharing!

Kajal@aapplemint said...

ah ...i thought i'd seen this picture before on Flickr...and even left a comment...loved it there and still love it here.

Karen Baking Soda said...

Yum, very yum!

Kelly-Jane said...

That looks really good! Like the pretty colours too :)

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