Ceviche De Pulpo Con Chicharron | Sysco Foodie
Crispy chicharron contrasts with tender octopus in this flavorful ceviche recipe, perfect for seafood lovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodie.sysco.com.
Ingredients
- 6 ounces Spanish octopus tentacles, cooked
- ¼ cup lime juice
- 2 tablespoons Imperial Fresh Serrano pepper
- 1 ounce Block & Barrel pork rind skin for frying
- ¼ cup Imperial Fresh red onion
- micro cilantro as garnish
- Sysco Classic plain granulated salt to taste
- ¼ cup Arrezzio olive oil blend 90/10
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