Steve wrote:

> ObFood: I'm eating pulpo ceviche:
>
> Recipe:
> Bag of cooked pulpo (1lb), an 11.5oz can of drained Rotel (the juice
> pressed and drank separately), two shots each of Girards Ceasar and
> Champagne dressings, smoked paprika, finely diced onion, and a tsp
> of Herbs de provance (discovered by Herve Villachez, BTW*) and
> marinated for 18 hours.

Since you started with cooked octopus, in what way is that recipe ceviche?
It's more of a marinated octopus salad.

Bob