February 27, 2009
We don’t eat much octopus in the U.S., which frankly is a darn shame. My guess is that we shy away from it because of its large tentacles ...
Other Names: Octopus Ceviche
Edited by: Barnaby Dorfman
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Yield: 4 as an appetizer or part of light lunch
[edit] Ingredients
1 |
pound cooked octopus meat |
1 |
small red onion |
2 |
|
1 |
jalapeño pepper |
4 |
stems cilantro |
4 |
|
1 ½ |
teaspoons Salt |
1 |
half avocado for garnish |
[edit] Preparation
Step 1 |
Slice octopus tentacles and cube body meate in 1/2 inch chunks. |
Step 2 |
Quarter tomatoes, remove seeds and then dice. Slice jalapeño lengthwise, remove seeds and ribs, then mince. Peel and chop red onion. Wash and rough chop cilantro. |
Step 3 |
Combine above ingredients with salt and then squeeze limes over entire mixture. Stir well and refrigerate for 24 hours. |
Step 4 |
Pour mixture into a festive serving bowl. Remove whole half of avocado from skin, thinly slice, fan and place on side of ceviche as a garnish. |
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[edit] About Ceviche De Pulpo
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.
Alisa
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!