Summer Shrimp & Octopus Ceviche
Hello my loves!! It’s been a minute! I have no excuse for being away for so long other than life has been kicking my ass lol. If you follow me on Instagram then you know I’ve been promising this recipe for a while (along with some others) so I finally took a second to write it up. This ceviche has been a favorite with my family and friends for a while now and after my Memorial Day BBQ I figured it was time for me to stop being selfish and pass this gem along for everyone to enjoy.
This recipe can absolutely be enjoyed with any seafood of your choosing so, if octopus scares you (although it shouldn’t) you can swap it out for something else or, just make it with shrimp and it will still taste amazing. Now the one item you CANNOT substitute or omit (unless you are allergic of course) is the watermelon. The watermelon is magical with the jalapeños and cilantro, then the citrus really causes a burst of brightness to happen in your mouth. Trust me, it’s an experience you don’t want to skip out on.
I have a few more recipes coming your way as I empty my vault to prepare for A Seat At My Table: Bottomless Brunch. If you’ve been hiding under a rock and don’t know what A Seat At My Table is I’ve inserted the flyer below and I will be blogging about ,my first dinner party experience very soon so stay tuned for that. Anywho, I figured what time is better than now to release the recipes that I don’t plan on making for the brunch.
Until next time my loves, make sure you’re following me on Instagram (shesmaryann) I’m on there pretty much daily cooking and cutting up!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
- 2 grilled octopus tentacles diced
- ½ lb grilled shrimp cleaned and halved
- 4 roma tomatoes diced
- ½ red onion diced
- ¼ cup cilantro roughly chopped
- 4 cloves garlic minced
- ¼ cup watermelon diced
- 1 jalapeno diced
- 1 avocado diced
- 4 limes juiced
- 2 lemons juiced
- 1 orange juiced
- 1/2 tsp sea salt
- 1 tsp ground cumin
- ½ tsp ground black pepper
Ingredients
|
|
- Place all ingredients in a large bowl and gently stir with a plastic spoon or spatula. Cover with plastic wrap and chill for at least 2 hours or overnight.
You can cook your seafood using whichever method you prefer, or for plain shrimp ceviche you can allow it to sit in the citrus juices overnight and "cook" that way also.