June 8 2012

Octopus ceviche

My recipe this month is a great appetizer to share with a smooth tequila or cold beer. Please enjoy and til next month…. Cheers

Octopus ceviche
Serves 4

 1 ½ lbs. octopus tentacles cooked and sliced thin on a bias
Juice of 2 limes
1/4 cup- Red onion (diced)
1 bunch  cilantro (chopped)
1 whole jalapeno (deseeded and minced)
1 medium red bell pepper (diced)
1 medium yellow bell pepper(diced)
2 whole deseeded Roma tomatoes( diced )
¼ cup- ketcup
½ tsp.- ground cumin
½ Tbsp- habanero or your favorite hot sauce
2 Tbsp -Extra virgin olive oil
Sea salt & pepper to taste
  1.  In a stainless steel bowl, place octopus and lime juice in and toss well.
  2. Let the octopus sit in juice 30 minutes.
  3. Add all other ingredients, toss again and chill.
  4. On 4 plates, slice a fresh avocado and divide on the plates
  5. Spoon out the ceviche equally and serve with tortilla chips, and a bottle of your favorite hot sauce.                                                             
  6. ENJOY!!!!!!!