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Octopus Ceviche Recipe

Octopus Ceviche Recipe

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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.

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