Octopus Ceviche: A Recipe by Carmelita Seafood

Cooked Octopus Ceviche (Ceviche de Pulpo)

Ingredients:

• 1 lb cooked octopus tentacles, sliced into bite-sized pieces
• 1/2 red onion, thinly sliced
• 1/2 cucumber, diced
• 1 tomato, diced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 4 limes
• Juice of 1 lemon
• Salt and pepper to taste
• 1 avocado, diced (optional)
• Tortilla chips or tostadas, for serving

Instructions:

1. Prepare the Ingredients: In a large mixing bowl, combine the cooked octopus, red onion, cucumber, tomato, jalapeño (if using), and cilantro.

2. Add the Citrus Juice: Pour the lime and lemon juice over the mixture. Toss everything together to ensure the octopus is well-coated in the citrus juices.

3. Season: Add salt and pepper to taste. Adjust the seasoning as needed.

4. Marinate: Let the ceviche sit for about 15-20 minutes in the refrigerator to allow the flavors to meld together.

5. Serve: Add the diced avocado just before serving, if desired. Serve the ceviche chilled with tortilla chips or on tostadas.

Enjoy this refreshing and flavorful Cooked Octopus Ceviche!