Octopus Ceviche

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

Victoria Cherniag Ruiz

A delicious octopus cocktail with chili, tomato, onion, and cilantro.

Reviewed by Editorial Team of Kiwilimón

Published: 08-10-2010

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. Remove the octopus from the water and let it cool completely, then refrigerate. To make the cocktail, cut the octopus into pieces of 1-2 cm. In a deep bowl, mix the tomato juice, lime juice, olive oil, Maggi sauce, 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.

Nutritional information

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

At the moment, this recipe does not have nutritional information.

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Octopus Ceviche

Ingredients

Preparation

Nutritional information

Presentation

Tips

Octopus Ceviche

Ingredients

Preparation

Nutritional information

Presentation

Tips

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