Asparagus Ceviche

• 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

1. In a large bowl, toss all ingredients gently until well mixed.
2. Cover and chill for 30 to 45 minutes to allow flavors to blend before serving.
3. Eat as a salad or serve on a tostada shell.
4. Add your favorite hot sauce for an extra kick.

shrimp, crabmeat, green onions, red onions, cucumbers, avocado, cilantro, tomato, cabbage, pepper, lemons, garlic salt, tostada shells, sauce

Taken from www.foodnetwork.com/recipes/asparagus-ceviche-recipe.html (may not work)