I was looking for something “different” to do with asparagus.
I mean, yeh, I could blanch it (which I do a lot), I could sauté it in some garlic infused olive oil, grill it, roast it, you name it, but I was just not in the mood for any of that.
So, I went to Food Network and came across this wicked simple, and incredibly delicious recipe for asparagus ceviche.
You don’t even need to cook the asparagus!
INGREDIENTS
•1 lb asparagus spears, chopped
•1 lb shrimp, cooked
•1 bunch green onions, chopped
•1/2 cup chopped red onions
•1 cup chopped tomato
•2 cups coleslaw mix
•1 jalapeño, sliced
•6 tbsp lemon juice
•6 tbsp lime juice
•2 tsp steak seasoning
Note: the original recipe called for adding crab, but I am allergic to it, so I skipped it.
Place all of the ingredients together in a bowl and toss with the lemon juice, lime juice, and steak seasoning.
Stash in the fridge for 45 to 60 minutes to allow the flavors to blend.
Serve as a dip with corn chips, as a fish taco in tortillas, or enjoy as a salad.