From Paty Valencia's kitchen in Mexico. Originally published on Cookpad Mexico as Ceviche de pulpo y camarón, with US measurements.
Octopus and Shrimp Ceviche
Paty Valencia @cook_4637350
Octopus and Shrimp Ceviche
Open in Cookpad AppSteps
- 1
Chop the octopus and shrimp into small pieces and cook them.
- 2
Finely chop the onion and jalapeño peppers (I prefer to remove the seeds). Cut the cucumber into small cubes, removing the seeds from the center.
- 3
Let the octopus and shrimp cool. To speed up the process, place them in a bowl with ice.
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