RED SNAPPER
CEVICHE WITH
MANGO AND
CHARGRILLED BABY
OCTOPUS
INGREDIENTS
INGREDIENTS
Ceviche
Baby Octopus:
1# Red Snapper Filets, skinned, sliced thinly
into 2-inch pieces
½ # Baby Octopus, (see recipe)
½ Cup Lemon Juice, freshly squeezed
¼ Lime Juice, freshly squeezed
1 Red Onion, finely chopped
2 Jalepenos, seeded and minced
1 Red Bell Pepper, finely chopped
2 Mangos, finely chopped
1 ½ teaspoons Kosher Salt
Ground Black Pepper to taste
½ Cup Fresh Cilantro, chopped
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
To Cook:
1 Cup White Wine
½ Cup Fish Stock
½ Cup Lemon Juice
DIRECTIONS
1. Combine the Snapper, lemon and lime
juices. Cover and refrigerate for 1 hour.
2. Add the remaining ingredients. Mix-let sit
for 1 hour-serve.
Chef Lon Kivell
Marinade:
½ Cup Extra Virgin Olive Oil
3 garlic cloves, crushed
5 sprigs fresh Thyme
Salt and pepper
DIRECTIONS
1. B
ring stock, wine and lemon juice to
the boil, add the octopus and simmer
gently until octopus is tender. Drain
and cool.
2. M
ix all marinade ingredients together.
Pour over cooked octopus and let
stand for at least three hours or
preferably overnight.
3. Heat barbecue or char grill till very
hot and quickly sear the o