Ingredients with Measurements:
- 1 lb octopus, cleaned and sliced
- 1 red onion, thinly sliced
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Refrigerator
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced octopus, red onion, and jalapeño pepper.
2. Pour in the lime juice and orange juice, and stir to combine.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the octopus is fully cooked and tender.
4. Once the octopus is cooked, remove the plastic wrap and stir in the chopped cilantro.
5. Season with salt and pepper to taste.
6. Serve the octopus ceviche chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours
Temperature:
- Refrigerate at 40°F or below.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 130
- Total fat: 1g
- Cholesterol: 85mg
- Sodium: 280mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 22g
Substitutions for ingredients:
- Red onion can be substituted with white onion or shallots.
- Jalapeño pepper can be substituted with serrano pepper or habanero pepper.
- Lime juice can be substituted with lemon juice.
- Orange juice can be substituted with grapefruit juice.
Variations:
- Add diced avocado for a creamier texture.
- Use different types of seafood, such as shrimp or scallops.
- Add diced mango or pineapple for a sweeter flavor.
Tips and tricks:
- Make sure to use fresh octopus for the best results.
- Slice the octopus thinly for a more tender texture.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
Storage instructions:
- Store leftover octopus ceviche in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Octopus ceviche is best served cold and should not be reheated.
Presentation ideas:
- Serve the octopus ceviche in a chilled bowl or on a bed of lettuce.
- Garnish with additional cilantro or sliced jalapeño pepper.
Garnishes:
- Additional cilantro
- Sliced jalapeño pepper
- Diced avocado
Pairings:
- Serve with tortilla chips or tostadas.
- Pair with a light and refreshing beer or a crisp white wine.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the octopus is tough, it may not have been cooked long enough. Refrigerate for an additional hour and check again.
Food safety advice:
- Make sure to use fresh seafood and refrigerate at 40°F or below.
- Do not consume if the octopus has a foul odor or slimy texture.
Food history:
- Ceviche originated in Peru and is a popular dish throughout Latin America.
Flavor profiles:
- Tangy, citrusy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
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Region: Peruvian
Taste: Tangy, Sour, Spicy, Citrusy, Refreshing