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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