Ceviche de Pulpo

Yield: 4 servings



1/4 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 lb)

To build
2 Tbsp finely chopped onion
 ½ tomato, chopped
1 whole serrano pepper, stemmed, minced
1/4 cup chopped cilantro
1/4 cup V8, chilled
1 Tbsp fresh lime juice
1 tsp Cholula Sauce
1 1/2 Tbsp olive oil
1/4 tsp salt
 ¼ avocado, diced


Octopus (Cook up to one day ahead)

1. Add salt, bay leaves, onion, garlic, carrot and celery to stockpot with 1 1/2 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 1/4 inch thick medallions.
6. Place in a bowl, cover in plastic and refrigerate until ready to prepare ceviche.

To Build Ceviche 

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.