In article > , ExpatNL wrote:

> had fantastic ceviche in peru on my recently holiday, now being back for 3
> days i would like to learn how to make it myself. ceviche with fish and
> prawns i do have the recipes but need a little more info on how to prepare
> the octopus, scallops, and/or squids. they say to steam the octopus to
> tenderise it first, but for how long? and do i have to cut it up in chunks
> before steaming?

Here's one I found:

Ceviche de Pulpo

1 kg octopus
8 tomatoes
1 or 2 onions
2 or 3 sprigs of coriander
juice from 3 or 4 limes
1 small green chili

Put a pan of water on to boil that is large enough for the octopus.
Cut out the ink and eyes and throw away if this was not done in the
market. When the water comes to a rolling boil, grabbing the octopus
by the top of the head, dip it legs first into the water 3 times. The
legs will curl up with this. The third time drop the octopus in the
water and boil until cooked. It takes between 5 and 10 minutes and
the tentacles will turn pink. If you over cook it turns tough.
Cool down.

Chop the tomatoes, onion, coriander and chili into a kind of salsa.
Cut the octopus into bite size pieces and mix well. Add lime juice to
taste. Some people add a little tomato ketchup, too. Serve well
chilled with crackers on the side. Serves 4.

Basically, once you know how to cook the octopus, follow a guide like
this:

http://www.felixcabosanlucas.com/news21.htm


--
Clay Irving >