Mexican Style Octopus Ceviche Recipes
MEXICAN STYLE: OCTOPUS CEVICHE
Steps:
- To prepare the octopus: Wash the octopus under cold water and rinse well. Bring ¾ gallon of water to a boil, add the octopus and reduce the heat to a simmer, skimming off the foam from time to time. When all the foam is gone, add the mirepoix and bay leaf to the water. Continue simmering for approximately 1 hour until the octopus is cooked and tender. (The octopus must always be submerged in water. Add more water, if needed.) When cooked, strain and let cool down. Cut off the tentacles individually and reserve. Note: The head of a small octopus is not substantial-with a sheath-like casing like a balloon. It's also thin and less flavorful than the tentacles. You can choose to dispose of the head and not use it in the ceviche. But if not disposing, the hardest part of prepping the octopus head is removing the "beak" (mouth). Start by slicing off the head (work over the sink) and flip the octopus over to remove the beak, which is in the middle of all the legs. It does actually look like a bird's beak. Use a paring knife to slice around it, then as if coring a tomato, push it through to pop out the other side and remove. Chop and cook with the tentacles. To prepare the ceviche: Mix all ingredients together. Season with salt and pepper, to taste, and serve chilled on crispy corn tostadas or with tortillas chips on the side. Optional: customize your ceviche adding or changing ingredients to your liking such as diced avocado, jalapeño, sweet corn, bell peppers, mango, or pineapple. You can also grill the octopus before cutting and then served as a warm ceviche. Serves 4.
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