Our last hurrah with our octopus was a simple ceviche served with popcorn. Why popcorn? Ask the Ecuadorans, we're merely following orders.
When it comes to ceviche, many people are hung up on the fact that South American limes are different from North American limes. This is entirely true. And it would have a big impact on you if you wanted your ceviche exactly how mom made it—provided that mom happened to come from South America. Luckily, our remaining mom wouldn't eat octopus ceviche if it could restore her 401K to its former glory. So, we gave it a whirl with lemon juice and liked it quite a bit.
Octopus Ceviche
½ cup cooked octopus
½ jalapeno, sliced very thin
½ medium onion, sliced
1 tbsp cilantro
1 tbsp oil (neutral)
Lemon juice
Salt
1. Toss the first four ingredients together, cover with the fifth and sixth, and add the seventh to taste.
2. Wait 20 minutes and serve with popcorn.
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