María Fernanda Hernandez

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Recipe

Octopus Tostadas

Name: Octopus Tostadas
Prep time: 180 min
Cook time: 180 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 kilos octopus; 1 clove garlic; 1 tablespoon white vinegar; 5 leaves bay (laurel); 3 cups tomato and clam juice; 3/4 cups lemon juice; 1/4 cups olive oil; 1 tablespoon liquid seasoning; 2 tablespoons ground oregano; 1/4 cups onion, finely chopped; 1 cup fresh coriander, chopped; 1 serrano pepper, chopped; 1 avocado; to taste black pepper, to taste; crackers, To accompany; 8 tostadas corn

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María Fernanda Hernandez

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Instead of eating your octopus ceviche with tortilla chips, prepare delicious octopus toasts so that everyone can serve them ready.

Learn more about María Fernanda Hernandez

Ingredients

4 portions

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3 kilos octopus
1 clove garlic
1 tablespoon white vinegar
5 leaves bay (laurel)
3 cups tomato and clam juice
3/4 cups lemon juice
1/4 cups olive oil
1 tablespoon liquid seasoning
2 tablespoons ground oregano
1/4 cups onion, finely chopped
1 cup fresh coriander, chopped
1 serrano pepper, chopped
1 avocado
to taste black pepper, to taste
crackers, To accompany
8 tostadas corn

Preparation

Start by cooking the octopus . Seal all the octopus with coarse salt and size.

Rinse the salt and place in an express pot with water, salt, garlic, vinegar and laurel. Cover the pot and cook for 1 hour.

Remove the octopus from the water and allow to cool completely and refrigerate.

To make the cocktail cut the octopus into pieces of 1-2 cm.

In a deep bowl, mix the tomato juice, lemon juice, olive oil, maggi juice and Tabasco sauce. Add the oregano, onion, cilantro, chili and pepper and stir well.

Mix the sauce with the octopus and refrigerate at least 1 hour before serving.

Serves on toast.