Atlantic Octopus Ceviche Recipe
'michelada' lime, avocado, cilantro, red onion, salsa huichol
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Ingredients
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Ceviche Base
Seasoning
Method
Preparation of Ceviche
Prepare the Octopus
If using raw octopus, cook it by boiling in salted water for about 30-40 minutes until tender. Drain and allow to cool, then dice into small pieces.
Mix the Ingredients
In a large mixing bowl, combine the cooked and diced octopus, lime juice, red onion, cilantro, and diced avocado.
Add Salsa Huichol
Add the Salsa Huichol to the mixture and stir gently to combine, ensuring not to mash the avocado.
Season the Ceviche
Sprinkle the mixture with salt and black pepper, and drizzle with olive oil. Toss gently to combine all the flavors.
Serving
Chill and Serve
Let the ceviche sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled as an appetizer or light meal.