Ceviche de Pulpo

Ingredients

• 1.5 lbs frozen octopus, thawed
• 1 cup fresh lime juice
• 3 whole large ripe tomatoes
• 2 whole fresh jalapeño peppers
• ½ cup fresh cilantro, chopped
• 1 whole white onion
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 whole avocado, ripe but firm
• 3 whole radishes
• 12 whole saltine crackers or tostadas

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the 1.5 lbs thawed octopus. Reduce heat to medium-low and simmer gently for 35-45 minutes, until the octopus is completely tender — a fork should easily pierce the thickest part of the tentacle. You'll know it's done when the skin pulls away easily with your fingertip. Drain the octopus in a colander and let it cool completely, about 10 minutes.

2. 2

   Once cooled, cut the octopus tentacles into 1/2-inch pieces. Discard the head. Set the pieces in a medium glass or ceramic bowl — glass won't react with the acid from the lime juice.

3. 3

   Pour the 1 cup fresh lime juice over the octopus pieces. Stir well to coat every piece. The lime juice will turn the octopus slightly pale and opaque as it continues to "cook" the proteins — this is what you want. Cover and refrigerate for at least 15 minutes, or up to 2 hours.

4. 4

   While the octopus cures, dice 3 medium ripe tomatoes into 1/4-inch pieces. Slice 1 medium white onion in half lengthwise, then slice thinly into half-moons. Stem 2 fresh jalapeños and slice them into thin rings, removing most of the seeds if you prefer less heat — the pith and seeds are where the intense spice lives. Finely chop 0.5 cup fresh cilantro, discarding any thick stems. Thinly slice 3 radishes on a mandoline into paper-thin rounds. Halve 1 ripe avocado, remove the pit, scoop the flesh into a small bowl, and cut into 1/2-inch cubes.

5. 5

   Drain the cured octopus in a fine-mesh strainer, reserving about 1/4 cup of the lime juice. Transfer the drained octopus to a clean serving bowl.

6. 6

   Add the diced tomatoes, sliced white onion, jalapeño rings, and chopped cilantro to the octopus. Drizzle in the 2 tablespoons extra-virgin olive oil and pour in the 1/4 cup reserved lime juice. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Gently fold everything together until just combined — be careful not to break the octopus pieces or crush the tomatoes. Taste and adjust seasoning if needed.

7. 7

   Transfer the ceviche to a serving platter or individual bowls. Top with the thinly sliced radishes and avocado cubes just before serving — add these right at the end so the avocado doesn't discolor from prolonged contact with the lime. Serve immediately with saltine crackers or warm tostadas on the side.

Tools you’ll need

• large pot
• colander
• medium glass or ceramic bowl
• fine-mesh strainer
• cutting board
• chef's knife
• mandoline slicer
• small bowl
• serving platter or bowls

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