Ceviche de Pulpo
Recipe courtesy Sysco (sysco.com/picaysalpica)
Makes 4 servings
The Octopus (Cook up to one day ahead):
¼ cup kosher salt
5 ea. dried bay leaves
½ large white onion
6 ea. garlic cloves
½ large carrot, peeled and chopped
1 ea. celery stalk, chopped
1 octopus (3 lbs.)
1. Add salt, bay leaves, onion, garlic, carrot and celery to stockpot with 1½ gallons of water and put on high heat.
2. Bring to boil and continue boiling for 5 minutes.
3. Add octopus and lower heat. Leave simmer until tender, about 1 hour.
4. Remove octopus from water and allow to cool at room temperature.
5. Once cool, thinly slice tentacles into ¼ inch thick medallions.
6. Place in a bowl, cover in plastic and refrigerate until ready to prepare ceviche.
To build the ceviche:
2 Tbsp. finely chopped onion
½ tomato, chopped
1 whole serrano pepper, stemmed, minced
¼ cup chopped cilantro
¼ cup V8, chilled
1 Tbsp. fresh lime juice
1 tsp. Cholula Sauce
1½ Tbsp. olive oil
¼ tsp salt
¼ avocado, diced
1. Add tomato, onion, pepper, cilantro, V8 and lime juices, Cholula, olive oil, and salt into a stainless bowl and mix.
2. Just before serving, add octopus and avocado.
3. Serve cold and accompany with tortilla chips. Garnish with lime wedges and cilantro leaves.