Octopus Ceviche Tostadas

Name: Octopus Ceviche Tostadas
Total time: 900 s
Yield: Serves 2 servings
Ingredients: 3.5 oz pre-cooked octopus (about 100 grams); 1/2 cup chopped cucumber (about 70 grams); 1/2 cup chopped tomato (about 75 grams); 1/4 cup chopped onion (about 35 grams); Juice of 2 limes; 1 handful chopped cilantro; 1/4 avocado; 2 tostada shells; 4 tablespoons mayonnaise (about 60 grams); 1 little sriracha sauce; Sliced jalapeño, to taste

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

I absolutely love tostadas and ceviche... and when you put them together, amazing things happen. It might sound like a complicated dish, but it’s really not! Especially if you use leftover octopus from another dish (like I did with my Galician-style octopus) or use pre-cooked octopus. The key is to use good-quality octopus so it’s nice and tender. For me, it took some trial and error to find the right one. The rest is just chopping a few ingredients and enjoying!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

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Ingredients

15 minutes

Serves 2 servings

3.5 ozpre-cooked octopus (about 100 grams)
1/2 cupchopped cucumber (about 70 grams)
1/2 cupchopped tomato (about 75 grams)
1/4 cupchopped onion (about 35 grams)
Juice of 2 limes
1 handfulchopped cilantro
1/4avocado
2tostada shells
4 tablespoonsmayonnaise (about 60 grams)
1little sriracha sauce
Sliced jalapeño, to taste

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Steps

15 minutes

1

Mix the chopped octopus with the vegetables. Add the lime juice and season with salt. Since everything is already cooked, you can let it marinate for as long as you like.
2

Spread some mashed avocado on the tostada shells. Season with salt. Then top with the ceviche mixture.
3

Mix the mayonnaise with the sriracha sauce and drizzle over the tostadas. You can substitute chipotle mayo if you prefer. Garnish with jalapeño slices.