Ceviche De Pulpo
About
Ceviche is popular in latin america and though many versions are made with raw fish that "cooks" in lime juice, octopus needs to be pre-cooked. However, the overnight marinating in lime juice does serve to further tenderize the octopus in addition to flavoring it.
Some people like to add shrimp (raw or cooked) to this dish and it is also often served with tortilla chips. You can decrease the spice by reducing or removing the jalapeño. Spice can be increases by adding hot sauce and/or substituting the jalapeño for a hotter pepper, like the habanero.
Another variante includes orange juice, which will increase the acid but also kicks up the sweetness of the dish.
Yield:
4 as an appetizer or part of light lunch
Added:
December 10, 2009
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Print This RecipePreparation
1
Slice octopus tentacles and cube body meate in 1/2 inch chunks.
2
3
Combine above ingredients with salt and then squeeze limes over entire mixture. Stir well and refrigerate for 24 hours.
Comments
March 19, 2009
This sounds amazing. Thanks for the recipe, I will have to try it. I make a Ceviche which my husband and I first tried at Mamma's Fish House in Maui. It is the same idea as the recipe here but you add some coconut milk. Delicious!
February 27, 2009
Mr B, what a gorgeous picture. I am also eating Ceviche de Pulpo almost everyday while here in Zihua. Nothing better!
Rosebud