Name: Octopus Ceviche
Prep time: 180 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 kilos octopus; 1 clove garlic; 1 tablespoon white vinegar; 5 leaves bay; 3 cups tomato clam juice; 3/4 cups lime 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

Preparation

Low

Start by cooking the octopus. Rub the entire octopus with coarse salt and massage it. Rinse the salt and place it in a pressure cooker with water, salt, garlic, vinegar, and bay leaf. Cover the pot and cook for 1 hour.

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