We don't eat much octopus in the U.S., which frankly is a darn shame. My guess is that we shy away from it because of its large tentacles, something that can be daunting. But fear not! The way I look at it is this: if you can cut up a whole chicken, you can cook a small octopus! Just think of it as yet another culinary adventure! When octopus is prepared properly it is tender, delicate and delicious - though, admittedly, when not, it's like chewing on erasers. The trick is to cook it slowly for a long period of time until the flesh is tender and succulent.
One of my favorite dishes is ceviche de pulpo. Once the octopus (pulpo in Spanish) has been thoroughly cooked it is then marinated for a few hours (or overnight) in citrus juices and salt. When mixed with diced red onions, cilantro and a bit of avocado it is pure delight! The best thing about any ceviche is it lasts a few days in the fridge - only getting better and better as it marinates in the limey juices. Perfect for a warm weather al fresco dinner or a lovely lunch in the sun.
Click here for the recipe and more on Ceviche de Pulpo:
Comments
February 27, 2009
avocados are my fav...moreso bcoz i love their color...lovely click :)
March 1, 2009
isn't this more of an escovitch than a ceviche since the octopus is cooked first?
March 3, 2009
My sense is that "Escovitch" and "Ceviche" are both derivatives of "Escabeche," which is popular in Spain and usually involves fish that has been marinated in vinegar...though it's usually cooked in advance and includes other vegetables. Where I think of Ceviche differing is in the substitution of lime juice for vinegar. I've found "Ceviche de Pulpo" on menus in restaurants on both coasts of Mexico and the preparation has been basically the same as the recipe listed here. Once I got a mixed ceviche with some raw octopus in that was almost inedible...the lime juice seemed to do nothing to it. Even the Japanese cook most octopus before eating in sushi!
August 15, 2010
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April 20, 2012
I am doing my Spanish project on this!