Octopus Ceviche Recipe

Ingredients:

• 1 1/2 lb cooked octopus meat
• Juice of 2 lemons
• Juice of 2 limes
• Juice of 2 oranges
• 1/2 cup finely chopped red onion
• 1 cup diced seeded tomato
• 1 avocado, chopped into 1/2-inch pieces
• 1 tbsp chopped cilantro leaves
• 1/4 tsp salt

Procedure:

Chop the octopus into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in onion and refrigerate for 3 hours. Stir tomato, avocado, chopped cilantro and 1/4 tsp salt into the mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.