Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche

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

6 appetizer servings

  • 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
  • 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.

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