The Ecuadorian-style octopus ceviche combines the freshness and juiciness of octopus with vegetables and aromatic herbs. Carefully washed, chopped, and cooked, this dish transports seafood lovers to another culinary dimension. Ideal for those seeking authentic flavors.
To prepare this delicious Ecuadorian octopus ceviche, first ensure that the octopus is properly cleaned and cooked.
Then, it is combined with onion, pepper, tomato, chili, and a mix of fresh seasonings.
The result is a blend of exquisite flavors marinated in lime, perfect to enjoy on a sunny day.
Ecuadorian Octopus Ceviche
Ingredients
1 Octopus
2 Thinly sliced paita onions
1 Green pepper sliced into julienne strips
2 Diced tomatoes
½ cup of Fresh lime juice
2 cups of Shrimp broth
1 pinch of Salt
Chopped chili
1 Cilantro sprig
1 Parsley sprig
Preparation
Step 1 : The first step is to wash and thoroughly clean the octopus.
Step 2 : Then, cut the tentacles and use them for the preparation.
Step 3 : Next, add salt to the tentacles, rub well, and then rinse with water.
Step 4 : To cook the octopus, immerse it in boiling salted water and remove immediately, repeating this process about three times.
Step 5 : Afterward, cook the octopus in water for about 50 to 60 minutes until tender.
Step 6 : Once ready, remove from heat and let it cool to slice it into rounds.
Step 7 : In a glass dish or bowl, place the onions and add salt and lime juice, mixing well.
Step 8 : Then, incorporate the pepper, tomatoes, chopped chili, octopus, broth, finely chopped cilantro, and parsley.
Step 9 : Taste and adjust seasoning if needed, then let it rest in the refrigerator until serving.
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