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Cooking Octopus, Part2
Автор: Rice Bowl in Mexico
Загружено: 2025-12-19
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Octopus, Part 2 🐙
In Part 1, we fully cooked the octopus. Now its time to prep it now that it’s tender and ready to use.
I decided to split the octopus in two dishes: one half headed for the grill, the other toward a ceviche with shrimp cured in lime juice. The common Mexican seafood dishes are named differently — here ceviche is often made with cooked shrimp or coarse-ground fish, which means what I always thought of as ceviche is actually much closer to an aguachile.
We stop here with the octopus cut up and the shrimp doing its thing in lime.
Check out Part 3 to finish up the ceviche!
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