Creado con IA
Fiery Octopus Ceviche with Sea Grapes
30 min 129 kcal por ración Fácil
Ingredientes
4 Raciones
- octopus (boiled, chopped)400 g
- sea grapes (umibudo, seaweed)100 g
- red onion, finely diced1 small (about 70g)
- jalapeños, finely chopped2 pieces (about 30g)
- lime juice3 tablespoons (about 45ml)
- olive oil1 tablespoon (about 15ml)
- chili powder1 teaspoon (about 2.5g)
- chopped cilantro1 tablespoon (about 4g)
- sea salt1 teaspoon (about 5g)
Preparación
- 1
In a large mixing bowl, combine the boiled, chopped octopus, finely diced red onion, and finely chopped jalapeños.
- 2
Add the lime juice, olive oil, chili powder, chopped cilantro, and sea salt to the bowl.
- 3
Gently toss all the ingredients together until the octopus is well coated and the flavors are evenly distributed.
- 4
Carefully fold in the sea grapes (umibudo) to avoid crushing them, ensuring they are evenly mixed throughout the ceviche.
- 5
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6
Serve chilled, garnished with extra cilantro or lime wedges if desired. Enjoy your Fiery Octopus Ceviche with Sea Grapes!
