Octopus Ceviche Recipe
Orange leche de tigre | avocado mousse | red onion | cucumber | baby tomato | pickled chiles | crispy corn tortilla | cilantro
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Prepare the Octopus
In a pot, bring water to a boil. Add the fresh octopus and cook for about 45 minutes, or until tender. Remove the octopus, cool it slightly, and chop into small pieces.
Make the Leche de Tigre
In a blender, combine lime juice, orange juice, chopped octopus, and half of the red onion. Blend until smooth. Season with salt to taste, and strain the mixture to obtain a clear liquid.
Prepare the Avocado Mousse
In a blender, combine ripe avocados, a squeeze of lime juice, salt, and a little water until smooth and creamy. Adjust seasoning as needed.
Assemble the Ceviche
In a serving bowl, combine the chopped octopus with the leche de tigre. Let it marinate for about 10 minutes in the refrigerator.
Serve
Spoon the marinated octopus into serving dishes. Top with avocado mousse, the mixed vegetables, pickled chiles, and garnish with fresh cilantro. Serve with crispy corn tortillas on the side.