Tuna and Octopus Ceviche with Cherries

Name: Tuna and Octopus Ceviche with Cherries
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 g Fish fillet; 300 g Mollusks, octopus, common, cooked, moist heat; 500 ml Lime and orange juice; 1 pcs red onion; 200 g Sweet corn, frozen; 200 g Pitted sweet cherry; Avocado, raw; 30 g Peppers, jalapeno, canned, solids and liquids; 1 pcs Peppers, hot chili, red, raw; 50 g Coriander (cilantro) leaves, raw; Salt, black pepper; Snacks, tortilla chips, nacho-flavor, made with enriched masa flour

МИ Михаил Смирнов | Честный повар Follow

🕐 20 min 👁 1 Channel post →

A vibrant Peruvian dish of fish and seafood cured in citrus juice, served with fresh vegetables and a surprising touch of cherry.

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Method

Cut the fish into 1cm cubes, pour citrus juice over it until fully submerged, and let it sit for 15-20 minutes to denature the protein.

Add the octopus, thinly julienned onion, corn, cherry quarters, cilantro, jalapeño, and chili.

Tuna and Octopus Ceviche with Cherries

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