Mixed Citrus Octopus Ceviche
Prep Time: 15 minutes
Cook Time: None
2 mandarin oranges
2 avocados, peeled and diced
1 shallot, thinly sliced
1/3 cup finely chopped cilantro
4 Prime Fish Spanish Octopus Tentacles, chopped
Zest from half a lime
Salt and pepper, to taste
Cut the grapefruit in half and remove the segments from their membranes. Place into a bowl and squeeze the juice of each half of the grapefruit into the bowl. Peel both mandarin oranges and separate each segment. Slice an opening on the short end and peel the membrane off. Add orange segments to grapefruit. Add avocado, shallot, cilantro, octopus, lime zest, and salt and pepper. Toss lightly so as to not over mix.
Ceviche is traditionally made with raw fish that has been marinaded in lime juice to “cook” it. This salad takes on a fresh approach using already-cooked octopus, but keeps all the flavor of fresh citrus to brighten a table.
The process of removing the segments of citrus from the peels, pith, and membranes is called surpreming. You can skip this step and use purchased grapefruit or mandarin segments, although the flavors will not be as vibrant.