Recipe courtesy of Priscila Satkoff

Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche

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  • Total: 3 hr 10 min
  • Prep: 20 min
  • Cook: 2 hr 50 min
  • Yield: 6 appetizer servings
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Ingredients

Directions

  1. Grill or broil the shrimp until cooked. Set aside until they cool and then chop the shrimp into a medium-size dice.
  2. 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.
  3. 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.
  4. 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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