Latin American 45 min

Ceviche de Pulpo

Name: Ceviche de Pulpo
Total time: 45 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1½ lbs octopus, cleaned; ½ cup fresh lime juice; ¼ cup fresh lemon juice; 1 teaspoon ají amarillo paste; ½ red onion, very thinly sliced; 1 cucumber, seeded and diced; 1 avocado, diced; ½ cup fresh cilantro, chopped; 1 tablespoon olive oil; Salt and white pepper to taste; Tostadas for serving

seafoodgluten-freehealthy

Ingredientsfor 2

260

Cal

28g

Protein

14g

Carbs

10g

Fat

11½ lbs octopus, cleaned
2½ cup fresh lime juice
3¼ cup fresh lemon juice
41 teaspoon ají amarillo paste
5½ red onion, very thinly sliced
61 cucumber, seeded and diced
71 avocado, diced
8½ cup fresh cilantro, chopped
91 tablespoon olive oil
10Salt and white pepper to taste
11Tostadas for serving

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Instructions

1
Cook the octopus: bring a large pot of water to a boil with salt, bay leaf, and a wine cork (a traditional technique said to tenderize). Dip the octopus in and out of the boiling water 3 times to curl the tentacles, then submerge fully and simmer for 35–45 minutes until a fork slides into the thickest part of the tentacle with no resistance. Let cool in the cooking liquid.
2
Cut the cooled octopus into ½-inch pieces. Combine lime juice, lemon juice, and ají amarillo paste. Season with salt and white pepper.
3
Toss the octopus in the citrus marinade along with the red onion. Marinate for 10 minutes at room temperature.
4
Fold in cucumber, cilantro, and olive oil. Just before serving, add the diced avocado and toss gently. Taste for seasoning. Serve in chilled bowls or on tostadas.