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A Very Different Ceviche
“Octopus Ceviche”

The ceviche is a very popular dish in Mexico, specially in almost all the famous beaches of the country. Besides it is a recipe that lends to numerous variations. In this recipe the main ingredient is the octopus.

This ceviche is very different to all the others because all the fresh ingredients that are found in a regular ceviche are not very seasoned. In the octopus ceviche the rules change because a salsa is used to season all the ingredients, that has an extraordinary flavor. And within this combination tends to stand the delicate flavor of the octopus, that make this dish a delicacy.

The octopus ceviche is an excellent entree but if you want to serve it as main course, you will need a garnish like: Mexican rice, white rice, quesadillas, potato quesadillas, etc.

About the Recipe

• In this recipe octopuses will be cooked and then ingredients are going to be chopped and mixed – very easy tasks to perform.
• Buy some octopuses that don’t contain the ink bags so you will save some time.
• You have to get red onion to prepare this ceviche because the flavor that it gives is better than the one of the white onion.
• The octopus ceviche is seasoned with ketchup and a very interesting flavor can be given, if instead of ketchup chipotle ketchup is used.
• The preparation time is of approximately 50 minutes.
• The recipe serves 4 portions.

Ingredients

21.1 oz of Octopuses

2 Tomatoes (14.1 oz)

2 Limes (2.1 oz)

1 Avocado (8.8 oz)

1 Serrano Pepper (.4 oz)

1/2 Red Onion (2.6 oz)

1 White Onion (5.2 oz)

1 Garlic clove (.1 oz)

3 Coriander sprigs (1 oz)

1 Bay Leaf

1/3 of a cup of Ketchup (2.7 fl oz)

2 tablespoons of Extra Virgin Olive Oil

Pepper to taste

1 tablespoon of Salt

Cookware

1 Saucepan with Lid

2 Bowls

1 Chopping Board

1 Balloon Whisk or Fork

1 Kitchen Spoon

1 Mixing Spatula

1 Knife

1 Lime Squeezer (optional)

Directions

Cook the Octopuses

1. Rinse 21.1 oz of octopuses while removing all the interior of the octopuses.
2. Put the octopuses that were cleaned in a saucepan, also add:

• 1 White Onion.
• 1 Garlic clove.
• 1 Bay Leaf.
• The enough Water to cover all the ingredients.
• 1 tablespoon of Salt.

3. Bring the saucepan water to a boil over high heat.
4. When it boils reduce to medium heat, cover the saucepan and leave the octopuses cooking in the boiling water for about 35 minutes, until they are well cooked.

While the Octopuses are Ready...

1. Dice 2 tomatoes, put them in a bowl and reserve.
2. Finely chop 1/2 red onion, 1 serrano pepper and 3 coriander sprigs. Upon completion pass these ingredients to the bowl and reserve.
3. Put in another bowl:

• The juice of 2 Limes.
• 1/3 of a cup of Ketchup.
• 2 tablespoons of Extra Virgin Olive Oil.
• Pepper to taste.

4. Beat the bowl ingredients with a balloon whisk or with a fork, until they are well integrated. Then set aside.

Back to the Octopuses

1. Verify that the octopuses that were left cooking are well cooked and soft; if not cook them for a longer time.
2. Take from the saucepan the octopuses with a kitchen spoon, wait until they cool a little and remove from the octopuses all the black or burned parts.
3. Dice the octopuses that were cooked and 1 avocado. Upon completion put these ingredients in the bowl where all the ingredients that were cut are.

The avocado has to be chopped at the end because it oxidizes rapidly.

4. Pour the salsa that was beaten in the bowl over the other bowl, where all the ingredients that were cut are.
5. Mix very well the octopus ceviche with a mixing spatula.
6. Put in the fridge the bowl and leave the octopus ceviche resting for 10 minutes, so it will be fresher and the flavors mix.

A Tasty Octopus Ceviche