octopus ceviche

Octopus Ceviche

Chef Pepín SEAFOOD 1 Comment

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Octopus Ceviche
octopus ceviche
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Cook Time 40 t0 50 minutes
Passive Time 2 hours
Servings
Ingredients
  • 1/2 yellow limo pepper finely chopped
  • 1/2 red limo pepper finely chopped
  • 1 red onion julienned
  • 2 celery stalk
  • 2 pounds octopus cooked
  • 4 garlic cloves
  • 16 limes just the juice
  • salt to taste
Cook Time 40 t0 50 minutes
Passive Time 2 hours
Servings
Ingredients
  • 1/2 yellow limo pepper finely chopped
  • 1/2 red limo pepper finely chopped
  • 1 red onion julienned
  • 2 celery stalk
  • 2 pounds octopus cooked
  • 4 garlic cloves
  • 16 limes just the juice
  • salt to taste
octopus ceviche
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Instructions
  1. Cook the octopus for 40 to 50 minutes, the day before. Don’t overcook it, because it may get hard.
  2. To add flavor to the octopus, add 2 celery stalks to the water, 4 garlic cloves, one onion chopped in four, and 2 bay or coriander leaves.
  3. Let it cool. Once cooled, cut the tentacles.
  4. Place the onion in a colander and let hot water run through the colander.
  5. Place all the ingredients in a bowl, and let it sit at least 2 hours within the lime juice.
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