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

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.