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Consent to the palate with the virtues of the sea is one of the things that people enjoy and nothing better for it than a delicious ceviche.

In the history of ceviche, there are anthropological records that during the Inca period in Peru, its ancient inhabitants seasoned with fresh fish such as sea bass, sole and guitar, spices with delicious meat. Apparently, they prepared and consumed “sudaditos”, accompanied with cassava or corn.

As time went by, the preparation arrived in Mexico, and it became popular as it suited the ingredients of each place. With this, recipes of ceviches that speak of the diversity of tastes and ingredients of each region were born. Fresh, spicy, spicy, acids. All of them are qualities that they share at the end of the day because they cool and revitalize, by contrasting with the characteristic heat of the coast.

Currently, there are several options for lovers of a good ceviche, there are even options for vegans and vegetarians.
INGREDIENTS
3 kilos of octopus
1 clove garlic
1 tablespoon white vinegar
5 bay leaves
3 cups of tomato juice and clam
3/4 cup lemon juice
1/4 cup olive oil
1 tablespoon of Maggi juice
2 tablespoons ground oregano
1/4 cup finely chopped onion
1 cup chopped cilantro
1 piece of chopped serrano pepper
1 piece of avocado
to taste of pepper to taste
Salad cookies to accompany

PREPARATION
Start by cooking the octopus. Burn all the octopus with coarse salt and size.
Rinse the salt and place in an express pot with water, salt, garlic vinegar and bay leaf. Cover the pot and cook for 1 hour.
Remove the octopus from the water and let it cool completely and refrigerate.
To make the cocktail cut the octopus into 1-2 cm pieces.
In a deep bowl mix the tomato juice, lemon juice, olive oil, maggi juice and tabasco sauce. Add oregano, onion, cilantro, chili and pepper and stir well.
Mix the sauce with the octopus and refrigerate at least 1 hour before serving.


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