Octopus Tostadas
María Fernanda Hernandez
Instead of eating your octopus ceviche with tortilla chips, prepare some delicious octopus tostadas for everyone to serve themselves.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 kilos octopus
  • 1 clove garlic
  • 1 tablespoon white vinegar
  • 5 leaves bay
  • 3 cups tomato clam juice
  • 3/4 cups lemon juice
  • 1/4 cups olive oil
  • 1 tablespoon Maggi seasoning sauce
  • 2 tablespoons ground oregano
  • 1/4 cups onion, finely chopped
  • 1 cup fresh cilantro, chopped
  • 1 serrano chile, chopped
  • 1 avocado
  • pepper , to taste
  • crackers, for serving
  • 8 tostadas
Preparation
3h
0 mins
Low
  • Start by cooking the octopus. Rub the entire octopus with coarse salt and scrub.
  • Rinse the salt and place in a pressure cooker with water, salt, garlic, vinegar, and bay leaf. Cover the pot and cook for 1 hour.
  • Remove the octopus from the water and let it cool completely, then refrigerate.
  • To make the cocktail, cut the octopus into 1-2 cm pieces.
  • In a deep bowl, mix the tomato juice, lemon juice, olive oil, Maggi seasoning, and Tabasco sauce. Add the oregano, onion, cilantro, chili, and pepper, and stir well.
  • Mix the sauce with the octopus and refrigerate for at least 1 hour before serving.
  • Serve on tostadas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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