Tuesday, March 30, 2010

Octopus Ceviche

On our last night in Arica, our hostel owner's friend Eddie (owner of a popular empanada stand), taught us how to make octopus ceviche. Now, we'll teach you!

First, boil the whole octopus for 45 minutes-1 hour in salted water. You'll know when it'd tender because you'll be able to cut it with a fork. (A lot of recipes reccomend putting a cork in the water to help tenderize the octo. Eddie didn't, but it can't hurt, right? You can also freeze the octopus to tenderize it, or beat it with a rolling pin...)

For the marinade:
- 5 tblsp lime juice
- 1/4 c finely chopped red onion
- 1/2 tsp finely chopped garlic
- 2 tsp finely chopped scallions
- finely chopped hot pepper, serrano or red chilies to taste (we
  used one hot pepper)
- salt and pepper to taste

Cut the octopus into bite-sized pieces, toss with the marinade, and voila!

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