Shrimp and octopus ceviche
Keywords
- Olive
- oil
- world
- tour
- olive oil world tour
- aceite
- oliva
- campaña aceite
- europa
- aceite europa
- world tour
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Cooking tools:
- Citrus press
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Freezer
- Serving bowl
- Toaster
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 4oz. Shrimp (21 - 25), peeled, cooked, cuti n 5 pieces each
- 1 ea. Bay leaf
- 2 ea. Peppercorns
- 4 oz. Braised Octopus (large), cut ¼ “ slices
- ½ Tbsp. Red onion, small diced
- Tomato, small dice 1 ½ Tbsp.
- Cilantro 1 tsp.
- Scallop u10 1 ea.
- Lime wedge 1 ea.
- Cilantro sprig 1 ea.
- Avocado, slice 2 ea.
- Extra Virgin Olive Oil from Spain as needed
- 6 oz. Ketchup
- 6 ea. Lemons, juiced
- 2 cups Extra Virgin Olive Oil from Spain
- ½ Tbsp. Habanero Sauce
- 2 tsp. Salt
- 2 pinches Black pepper
- Bread, sliced, toasted as needed
- Ginger-Lemon Vinaigrette
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