Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche |
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Prep Time: 20 Minutes Cook Time: 170 Minutes |
Ready In: 190 Minutes Servings: 6 |
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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.
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