Octopus Ceviche

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Octopus Ceviche

Servings

16-18 Persons

Prep time

15 minutes

Cooking time

75 minutes

Ingredients

  • 4 lbs. NETUNO Octopus 
  • 2 lbs. NETUNO Calamari (optional)
  • 1 cup diced red, yellow, orange pepper 
  • 1 cup diced Jalapeno
  • 1 cup sliced green onion
  • 1 cup cucumber seedless 
  • 1 cup diced red onion 
  • 2 cups chopped cilantro
  • ¼ cup chopped garlic  
  • 4 cups fresh lime juice
  • 2 cups fresh lemon juice
  • 1 cup virgin olive oil
  • ¼ cup hot sauce
  • 3 tablespoons sea salt 
  • 2 tablespoons black pepper
  • 2 tablespoons white pepper 
  • 2 tablespoons smoked paprika 

Instructions

  1. Braise Octopus until tender, chill and dice.
  2. Blanch Calamari, chill and julienne.
  3. Dice red, yellow, orange and jalapeño pepper.
  4. Dice seedless cucumber.
  5. Slice green and red onions.
  6. Chop garlic and cilantro.
  7. Mix all seafood together.
  8. Mix all vegetables, juices and hot sauce together in a large bowl and add seafood.
  9. Mix well and chill for one hour 
  10. Serve and enjoy!
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