Nothing is more traditional in hot weather than the famous cocktail Back to Life. Everyone has their version, and I'm sharing mine; I hope it becomes one of your favorites.
Ask for the octopus without beak and ink. Cook it in your pressure cooker, it will take about 30 minutes. The water should cover the octopus, add a little sea salt.
Close the pot and leave it on high heat, when steam starts to come out of the valve it’s time to lower the flame and let it cook for 25 minutes. Let the pot cool before opening it. If you’re using a regular pot, it will take a bit longer; to know if it’s cooked, I recommend cooking it with a potato; when the potato is cooked, the octopus will be ready.
Wash the clams and oysters, remove them from their shells. Set aside.
Clean the shrimp well by removing the black part from the top and bottom, rinse them under running water.
Cut the octopus into small pieces, place it in a large bowl.
Pour the crab meat, surimi, and the rest of the seafood into the bowl.
In a separate bowl, place the chopped tomatoes, ketchup, a little tomato puree if desired, and the juice of the limes. Season with salt and pepper to taste and add oregano.
Finely chop the onion and add it to the mixture, do the same with the serrano chili. Pour the sauce over the seafood and mix gently until everything is perfectly integrated.
Refrigerate for at least 3 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?