Clay's Kitchen : Cephalopod Recipes (Squid and Octopus Recipes)

Cephalopod Recipes (Squid and Octopus Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Ceviche de Pulpo

Servings: 4

2 pounds octopus
8 tomatoes
1 or 2 onions
2 or 3 sprigs of coriander
juice from 3 or 4 limes
1 small green chili

Put a pan of water on to boil that is large enough for the octopus. Cut out the ink and eyes and throw away if this was not done in the market. When the water comes to a rolling boil, grabbing the octopus by the top of the head, dip it legs first into the water 3 times. The legs will curl up with this. The third time drop the octopus in the water and boil until cooked. It takes between 5 and 10 minutes and the tentacles will turn pink. If you over cook it turns tough. Cool down.

Chop the tomatoes, onion, coriander and chili into a kind of salsa. Cut the octopus into bite size pieces and mix well. Add lime juice to taste. Some people add a little tomato ketchup, too. Serve well chilled with crackers on the side.

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