Salmas with Octopus Ceviche

Ingredients

• • 1 package of Salmas
• • 1 ½ lb cooked Octopus
• • 1 small Red Onion
• • 1 small Tomato
• • Juice of 8 Limes
• • Juice of 2 Lemons
• • 3 tablespoons of finely chopped Cilantro
• • Olive Oil
• • Salt
• • Optional: 2 Peppers or Serrano Peppers

Preparation Method

1. 1. Cut the octopus meat into small bit size slices
2. 2. Slice half of the onion into small pieces, place in a bowl and add a bit of water just to cover them, and add salt to taste. Let rest for about 10 minutes, then drain and rinse well.
3. 3. Place the octopus in a bowl and add half of the lemon/lime juice mixture, the water-soaked diced half-onion, diced hot peppers and salt to taste. Let marinate for two hours.
4. 4. Dice the other half-onion and place in a bowl. Add the remaining lemon/lime juice mixture, add some salt to taste and let marinate for the same 2 hours as you marinate the octopus.
5. 5. After 2 hours have passed, combine the marinated octopus with the marinated onions and mix well to create the octopus ceviche.
6. 6. Cut the tomato and cilantro into small pieces and place aside.
7. 7. Add some octopus ceviche to the Salma and garnish with olive oil, cilantro and tomato. Buen provecho!