Shrimp And Octopus Seviche - {Seviche De Camaron Y Pulpo} Recipe - Cooking Index
1 lb | 454g / 16oz | Large-size shrimp - (13-15 ct) - cleaned, deveined |
1 lb | 454g / 16oz | Baby octopus |
1/2 cup | 31g / 1.1oz | Finely-chopped red onion |
1 cup | 146g / 5.1oz | Small-diced peeled seeded fresh plum |
Tomatoes | ||
1 | Habanero chile - seeds and ribs (medium) | |
Removed, chopped into tiny pieces | ||
1 1/2 cups | 355ml | Freshly-squeezed orange juice - strained |
1/2 cup | 118ml | Freshly-squeezed lime juice - strained |
1 cup | 237ml | Avocado - peeled, and (large) |
Cut in medium-size dice | ||
1/2 teaspoon | 2.5ml | Salt |
Chopped cilantro leaves - for garnish | ||
Crispy corn tortilla chips - for garnish |
Grill or broil the shrimp until cooked. Set aside until they cool and then chop the shrimp into a medium-size dice.
Clean the baby octopus, and boil for about 40 minutes in salted water, strain and grill. Set aside until they cool, and then chop the octopus into a medium-size dice.
In a large glass bowl mix the onion, tomatoes, habanero, orange juice, lime juice, and salt. Add the shrimp and octopus and mix. Cover very tightly with plastic wrap and refrigerate for 2 hours.
Add the avocado and carefully mix so the avocado doesn't fall apart. Serve in medium-size martini glasses garnished with an orange wedge, lime wedge, cilantro and julienne strips of crispy tortillas.
This recipe yields 6 appetizer servings.
Source:
MELTING POT with Priscila Satcoff - (Show # MP-1B35) - from the TV FOOD NETWORK
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