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
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.
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