Ceviche Al Pastor
1 cup of white fish cut in small pieces(Sea Bass, Striped Bass, Sole or Flounder) or shrimp
1/2 an Onion
Bunch of Cilantro
1 Lime
2 tsp of Tomato paste
1 tsp of guajillo pepper
1 tsp of black pepper
½ cup of pineapple cubes
1 tsp of salt
Mix all of the ingredients in a mixing bowl.
Let it rest for at least 20 minutes in the fridge.
Makes 1 serving
Octopus Ceviche/Salad
2 pounds of cooked octopus
Large sprigs of parsley
Bunch of cilantro chopped
1 cup of chopped cucumber
½ cup chopped red onion
3 green onions sliced
1 jalapeño, seeded and minced
½ tsp of dried oregano
2 tbsp of lime juice
2 tbsp apple cider vinegar
¼ cup of olive oil
2 cups of chopped tomatoes
Place the chopped octopus into a large, non-reactive bowl. Add the cucumbers, red onion, scallions, cilantro, dried oregano, and jalapeño. Add the lime juice, cider vinegar, olive oil, a sprinkle of salt, and stir to combine. Cover and chill for 2 hours or overnight. Once ready to serve, stir in the chopped tomatoes.
