Shrimp And Octopus Seviche - {Seviche De Camaron Y Pulpo}

Recipe Ingredients

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

Recipe Instructions

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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