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Shrimp and octopus ceviche with ginger, lemon and EVOO

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Shrimp and octopus ceviche with ginger, lemon and EVOO recipe

Preparation:

Cook the shrimp in a pot with water, add bay leaf, whole peppercorns and salt when boiling cook for 1 ½ to 2 minutes depends of the thickness. Drop on an ice bath to cool off completely, cut in 4-5 pieces.
Combine the tomato, red onion and cilantro in a small bowl.
In a bowl, mix octopus and shrimp, add the tomato & onion mixture, then 2 tablespoon of the sauce, mix well, season if needed and place in the freezer.
Set a non stick pan on medium to high heat, drizzle the scallop with a little bit of Extra Virgin Olive Oil from Spain and salt wait until the pan is very hot and sear the scallop.
Remove the ceviche from the freezer place on a deep dish, top with the scallop, a wedge of lime, slices of avocado and a sprig of cilantro, drizzle with the ginger lemon vinaigrette.
Serve with toasted whole grain bread.

92/5000 Shrimp and octopus ceviche in transparent glass vase on green tablecloth.

Source: Daniel Olivella, as presented at the 2019 Healthy Kitchens, Healthy Lives® conference. Published with permission of the author. All rights reserved.

15 min

Medium

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Ingredients

4oz. Shrimp (21 - 25), peeled, cooked, cuti n 5 pieces each
1 ea. Bay leaf
2 ea. Peppercorns
4 oz. Braised Octopus (large), cut ¼ “ slices
½ Tbsp. Red onion, small diced
Tomato, small dice 1 ½ Tbsp.
Cilantro 1 tsp.
Scallop u10 1 ea.
Lime wedge 1 ea.
Cilantro sprig 1 ea.
Avocado, slice 2 ea.
Extra Virgin Olive Oil from Spain as needed

Sauce (Makes 1qt.)

6 oz. Ketchup
6 ea. Lemons, juiced
2 cups Extra Virgin Olive Oil from Spain
½ Tbsp. Yucatan Habanero Sauce
2 tsp. Salt
2 pinch Black pepper
Whole grain bread, sliced, toasted as needed
Ginger-Lemon Vinaigrette

Nº de raciones: 4

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