Shrimp and octopus ceviche with ginger, lemon and EVOO

Name: Shrimp and octopus ceviche with ginger, lemon and EVOO
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.

oliveoilsfromspain.org

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

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