Ceviche De Pulpo (Octopus Ceviche)

 

 

Ceviche is a delicious dish and it can be served as an appetizer, snack, or entree.

 You can use various kinds of fish, such as shrimp, halibut, red snapper, tuna, and sea bass.)

 

Ingredients:

1 ½ lb cooked octopus meat (Or the one of your choice)

1 small red onion, thinly sliced, about 1 ½ cups

Juice of 8 limes + 2 juice of limes to pickle onions

2-3 tbs finely chopped fresh cilantro

2 tbs sunflower oil

Salt to taste

Optional: 2-3 hot peppers, Serrano or red chilies, seeded and sliced thinly

 

Preparation:

1. Cut the octopus meat into small bit size slices.
2. Place the sliced onions in a bowl, add some salt and cover with warm water. Let rest for about 10 minutes, drain and rinse well.
3. Place the octopus in a non-reactive container, add the lime juice, ½ of the onions, hot peppers and salt, let marinate for a couple of hours.
4. Place the remaining onions in a non-reactive bowl, add the remaining lime juice, some salt and let marinate for a couple of hours.
5. Combine the marinating octopus with the pickled onions, the sunflower oil, and the cilantro, mix well. Add additional salt if needed.
6. Serve with chifles, tostones, popcorn, or corn nuts.

Serve with: Tostones and hot sauce