Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche

Total Time:
3 hr 10 min
Prep:
20 min
Cook:
2 hr 50 min

Yield:
6 appetizer servings

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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Seafood Seviche Tacos

    Recipe courtesy of Emeril Lagasse