Octopus, Shrimp and Scallop Ceviche
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Ingredients
- 100 grams octopus (semi-cooked)
- 100 grams shrimps (21-25 preferable semi-cooked)
- 100 grams scallops (semi-cooked)
- 2 medium tomatoes (finely chopped)
- 1 red onion (thinly sliced)
- 1 small chili pepper (finely minced)
- 1 small yellow bell pepper (finely minced)
- 1 small jalapeño pepper
- 2 kg limes (juiced)
- extra virgin olive oil
- pinch of fresh cilantro
- salt, black and red pepper to taste
Instructions
- Cut the seafood ingredients into munchies (bite-size) pieces then mix them together.
- Cut the onion a la julienne.
- Cut tomatoes, red and yellow and green bell peppers into small squares.
- Mix the onion, tomatoes, lime juice, bell peppers, jalapeño, cilantro , olive oil, salt and pepper, then add them to the seafood mixture.
Quick Notes
Serve fresh with a good chilled mojito or beer.
Cooking time (duration): 25
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: hors d’oerves
Culinary tradition: Central American
My rating:5 stars: ?????
