Ingredients

• 1 1/2 lbs. cooked seafood mix (such as shrimp, octopus, and squid)

• 1 c. lime juice

• 2 roma tomatoes, diced

• 1 small red onion, diced

• 2 Tbsp. Worcestershire sauce

• 1 Tbsp. Peach Peri-Peri

• 2 Tbsp. tomato paste

• 1/2 tsp. ground cumin

• 1/2 tsp. chili powder

• 1 tsp. salt

• 1 bunch cilantro, chopped

• 1 avocado, peeled, pitted and diced

Directions

1. Stir seafood mix and lime juice together in a large, non-metallic bowl. Let stand 10 minutes.

2. In a small bowl, whisk together Worcestershire sauce, Peach Peri-Peri, tomato paste, cumin, chili powder, and salt. Cover and refrigerate for 30 minutes.

3. Add diced tomatoes and onion to the seafood mixture. Cover and refrigerate 30 minutes.

4. After 30 minutes, gently stir 1/2 of the sauce mixture into seafood mixture. Cover remaining sauce mixture and seafood mixture, and refrigerate another 30 minutes.

5. After another 30 minutes, gently stir the remaining tomato paste mixture into ceviche, cover, and refrigerate another 30 minutes.

6. Gently stir cilantro and diced avocado into ceviche before serving with tortilla chips.