Shrimp and octopus ceviche with ginger, lemon and EVOO - Olive Oils from Spain

Shrimp and octopus ceviche with ginger, lemon and EVOO - Olive Oils from Spain

oliveoilsfromspain.org

Mix shrimp, octopus, tomato, onion, cilantro, and sauce. Sear scallop, top ceviche, avocado, lime, cilantro. Drizzle vinaigrette.

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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.
  • as needed

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