Octopus Ceviche Tostadas

Name: Octopus Ceviche Tostadas
Prep time: 70 min
Cook time: PTnullM
Yield: 4
Cuisine: Internacional
Ingredients: 3 cups octopus, precooked; 1/2 cups tomato, finely chopped; 1/2 cups onion, finely chopped; 1/4 cups cilantro, finely chopped; 1 tablespoon fresh oregano, finely chopped; 1/2 cups red bell pepper, finely chopped; 1/2 cups yellow bell pepper, finely chopped; 1/2 cups orange bell pepper, finely chopped; 1 cup lime juice; 1/2 cups Salsa Huichol® Habanero hot sauce; 2 tablespoons olive oil; 2 avocados, for the guacamole with mayonnaise; 1/2 cups mayonnaise, for the guacamole with mayonnaise; 1/4 cups lime juice, for the guacamole with mayonnaise; 1/4 onions, for the guacamole with mayonnaise; cilantro, for the guacamole with mayonnaise; salt; pepper; corn tostadas, colored; leaves fresh oregano, for garnish

Salsa Huichol

With this recipe, you can try a fresh, easy, and homemade ceviche that you can share with friends and family for an incredible meal. Made with octopus and peppers, this ceviche gets its unique and unmatched flavor thanks to the touch of Salsa Habanera Huichol®, made with cascabel chili, habanero chili, and other spices. What would you add to this octopus ceviche recipe?

Reviewed by Editorial Team of Kiwilimón

Published: 12-03-2020

Preparation

1h 10 mins

Low

In a bowl, mix the octopus, tomato, onion, cilantro, oregano, red pepper, yellow pepper, orange pepper, lime juice, Salsa Habanera Huichol®, olive oil, and season with salt and pepper. Let it rest for 1 hour in the refrigerator. For the guacamole with mayonnaise, mash the avocado in a processor, add the mayonnaise, lime juice, onion, cilantro, and season with salt and pepper. On a tostada, spread the guacamole, add the octopus without the juice, garnish with fresh oregano, and serve with Salsa Habanera Huichol®.