Ceviche

★★★☆☆
Prep: 30 mins Cook: 60 mins Serves: 8 Source: Saveur

Ingredients

  • 2 small octopuses (about 8 oz each), cleaned
  • 2 bay leaves
  • 1 large white onion, chopped
  • 1 lb medium shrimp (454 g)
  • 3/4 cup ketchup (177 ml)
  • 1/4 cup Mexican hot sauce (59.1 ml)
  • 1 small bunch cilantro, chopped
  • 3 tablespoons fresh lime juice (44.4 ml)
  • Salt
  • 1 ripe avocado

Instructions

  1. Cook octopus with bay leaves, 1/3 of onion in cold water, simmer 1 hour until tender. Cut into 1/2-inch pieces.
  2. Boil reserved broth, add shrimp, cover, cook 1 minute. Let steam 5 minutes. Peel and devein.
  3. Mix ketchup and hot sauce. Combine shrimp, octopus, cilantro, lime, remaining onion, 3/4 of ketchup mixture, 1.5 cups broth. Season with salt.
  4. Serve in bowls topped with avocado and remaining ketchup mixture.
Wine Pairing: Crisp White (Vinho Verde, Albariño) — Bright, mineral whites complement the seafood cocktail.
Saveur · Contemporary
seafood, shrimp, octopus, ceviche, mexican