• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 6
    OK

    Octopus Ceviche de los Andes

    Don't let the octopus in this recipe intimidate you, making this ceviche is simple and delicious!  Pair it with Terrazas de los Andes.

    Noelia Scquizziatto is the Chef at Terrazas de los Andes winery.  A native Argentinian born in Mendoza, she has been with Terrazas for the past seven years.


    Ingredients
    1
    pound
    octopus
    1
    cup
    green onion, chopped
    1
    clove
    garlic, minced
    1
    red pepper, chopped
    1
    green pepper, chopped
    4
    ears of corn, cooked with kernels removed
    1
    peach, mango or pear, peeled and chopped
    7
    tablespoons
    lemon juice
    7
    tablespoons
    orange juice
    7
    tablespoons
    passionfruit juice
    *
    chopped cilantro to taste
    *
    smoked Tabasco to taste
    *
    Salt and Pepper
    *
    Olive Oil
    Directions
    Wash the octopus with water. Rub it with salt, then cook covered in a pot of boiling water for about 25 minutes. Be sure to start testing the softness of the octopus so that it is not raw or overcooked.
    Remove the octopus from the pot. Rinse with water quickly to keep warm.
    Cut tentacles into pieces or medallions.
    Mix the green onion, garlic, chopped red and green peppers, corn, fruit, and juices.
    Add salt, pepper and Tabasco to taste, then add the octopus.
    Let stand in refrigerator to cool for 1hr before serving.

    The base number of servings for this recipe is 6
    OK

    Categories 

    HealthyFish

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