ceviche

Servings: 10

 

1/2 lb. Wild Corvina

 

1/2 lb. Calamari

 

1/2 lb. Octopus

 

1/2 cup Green Pepper Julienne

 

3/4 cup Tomato Sauce or Ketchup

 

 

 

1 cup Chopped Onions

 

1/2 cup Freshly Squeezed Lemon Juice

 

1/8 cup Freshly Squeezed Orange Juice

 

Dash of Hot Sauce

 

Chopped Cilantro

 

Blanch calamari in boiling water for 3 minutes; Cook octopus in water for 15 to 20 minutes; Once cooled, cut into small pieces; Marinate diced fish in lemon juice for 4 hours; Mix all ingredients and store in refrigerator for several more hours before serving (the longer it marinates, the more flavorful it gets!)

Serve chilled in a bowl with popcorn on the side.

Download Recipe (PDF)

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