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Octopus Ceviche
Ingredients
Conversions to European measurements can be found here!
- 1 medium sized fresh octopus
- 2 cloves garlic minced
- 1/2 cup olive oil
- 1/4 cup vinegar or lemon juice
- 1/4 cup minced parseley
- salt and pepper to taste
Procedure
Boil the octopus in a large pot of salted water for an hour and a half. Once the octopus is cooked cool it completely in the refridgerator. While the octopus is cooling make a vinigrette dressing with the olive oil, lemon juice, garlic, salt and pepper. To make the dressing combine all the ingredients in a medium bowl and mix throughly with a wire whisk.
Cut the octopus into bite sized bits and add the pieces to a large serving bowl. Mix the octopus with the vinigrette dressing and parsely.