Tomato Shrimp Ceviche recipe

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Ingredients

1 medium cucumber, peeled and diced
1 large avocado, diced
¾ cup diced red onion
¾ cup chopped green onion
1 ½ pounds cooked small shrimp
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
½ cup water
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic salt
hot pepper sauce to taste
salt to taste

Nutrition Info

122.9 calories
carbohydrate: 8.6 g
cholesterol: 110.7 mg
fat: 4.3 g
fiber: 3.2 g
protein: 13.8 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1022 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the cucumber, avocado, red onion, green onion, and shrimp in a large bowl. Pour in the tomato sauce, tomato paste, and water, mix well, thinning with additional water if needed. Season to taste with salt, pepper, garlic salt, and hot pepper sauce. Cover, and refrigerate for one hour.

Recipe Yield

12 servings

Recipe Note

A great dip for parties and entertaining!

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