Food Network: Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche

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Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche
Recipe courtesy Priscila Satcoff

Ingredients
1 pound large size (13-15 count) shrimp, cleaned and
deveined
1 pound baby octopus
1/2 cup red onion finely chopped
1 cup fresh plum tomatoes, peeled and seeded, cut in small dice
1 medium habanero chile, seeds and ribs removed, chopped into tiny pieces
1 1/2 cup fresh squeezed orange juice, strained
1/2 cup fresh squeezed lime juice, strained
1 large avocado, peeled and cut in medium-size dice
1/2 teaspoon salt
Chopped cilantro leaves

Crispy corn tortilla chips, for garnish

Directions
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.