Recipe courtesy of Priscila Satkoff

Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche

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


  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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