ceviche Recipe
Blanched octopus and jumbo shrimp, marinated in fresh lime, tomato, onion and avocado
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ceviche Ingredients
Method
Ceviche Preparation Directions
Blanch the Seafood
Bring a large pot of salted water to a boil. Add the octopus and cook for 2-3 minutes until slightly tender. Remove and immediately place in an ice bath to stop the cooking process. Repeat the same process for the jumbo shrimp, cooking for about 2-4 minutes until they turn pink. Drain and set aside.
Combine Ingredients
In a large bowl, combine the blanched octopus, jumbo shrimp, lime juice, diced tomato, chopped red onion, and diced avocado. Gently toss to combine.
Season and Marinate
Add chopped cilantro, salt, and black pepper to the mixture. Toss gently to incorporate all ingredients. Cover and let marinate in the refrigerator for at least 30 minutes to allow flavors to meld.
Serve
Once marinated, taste and adjust seasoning if necessary. Serve chilled as an appetizer or light main dish.
