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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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

  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.

Shrimp with Avocado "Ceviche"