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Cooked Octopus Tiradito with Microgreens

cooked octopus tiradito with microgreens Entree South American
Cooked Octopus Tiradito with Microgreens
  • Prep 30 min
  • Total 40 min
  • Ingredients 12
  • Servings 4

Morena Cuadra This dish is more a salad than a tiradito, although it has the flavors of one. For ceviche, the fish is always used raw. For those who prefer cooked fish, here is an alternative with all the flavor and appearance of a classic tiradito. Always use limes for ceviche and tiradito recipes, since its flavor is the most similar to the original. You can play around with the other ingredients. However, the basic and most important ingredient, because its acidity marinates the fish, is lime. MORE + LESS -

Ingredients

1
cup lime juice
2
cloves garlic, crushed
1
tablespoon celery, chopped fine
1
teaspoon ginger, grated
1
teaspoon Peruvian yellow pepper paste
Salt and pepper to taste
1
lb white fish
1/2
lb cooked octopus, sliced
1
cup microgreens
1
cucumber, sliced thin
2
tablespoons red pepper, diced
2
tablespoons yellow pepper, diced

Directions

Hide Images
  • 1
    In a bowl, combine lime juice with garlic, celery, ginger, Peruvian yellow pepper, salt and pepper. Reserve in the fridge.
  • 2
    With a sharp knife, cut fish into 1/4 inch thick slices. Season with salt and pepper.
  • 3
    Heat a skillet on medium heat and cook the fish slices only on one side, without browning, approximately 2 to 3 minutes. Transfer to the serving platter. In the center, arrange slices of cooked octopus.
  • 4
    Take out reserved juice and adjust seasoning to taste. Add four ice cubes and strain over fish and octopus, and then throw away the ice.
  • 5
    Once finished, arrange microgreens on top of the octopus. Decorate the edges of the platter with cucumber and sprinkle with red and yellow peppers.
  • 6
    Serve right away.

Expert Tips

  • If you can't find cooked octopus, you can cook it at home. Bring salted water to a boil in a saucepan. Holding the octopus by the head, submerge the tips of the tentacles—they will curl up when they come in contact with the boiling water—and gradually drop them into the water. Boil for about 25 minutes or until it's very soft. Remove from the saucepan and cool. Cut the tentacles into slices.
  • Adding ice cubes to the juice for the tiradito helps cool the intense acidity of the lime.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Morena Cuadra This dish is more a salad than a tiradito, although it has the flavors of one. For ceviche, the fish is always used raw. For those who prefer cooked fish, here is an alternative with all the flavor and appearance of a classic tiradito. Always use limes for ceviche and tiradito recipes, since its flavor is the most similar to the original. You can play around with the other ingredients. However, the basic and most important ingredient, because its acidity marinates the fish, is lime.

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