Ceviche is one of my favorite foods, and grilling the octopus adds a whole other delightful level of flavor. Add in an icy cold margarita, and it brings me right back to the feeling of vacationing by the ocean.

 

If you like spicy ceviche, add in additional serranos or other hot peppers to your liking.  

 

1 lb. octopus

1 lb. shrimp, uncooked, peeled, tails removed, and deveined

1 lb. salmon, skin removed 

25 - 30 limes, juiced

1 - 2 serrano peppers, minced

1 small red onion, finely chopped

1 bunch of cilantro, chopped

1 tomato, chopped

1 cup cucumber, peeled, seeds removed, and chopped 

1 tsp red pepper flakes

½ tsp salt
¼ tsp pepper

 

Place the octopus in a pot and cover with water. Boil for 45 minutes. Remove the octopus from the water and place it on a plate. Drizzle with olive oil and let it cool to room temperature. 

 

Preheat the grill to medium-high heat. Grill the octopus until there is a char on each side, about 5 minutes total. Remove from the heat and slice into bite-size chunks.

 

Slice the shrimp and the salmon into bite-size chunks. Place the octopus, shrimp, and salmon in a large bowl. Next, add the lime juice, peppers, onion, cilantro, tomato, cucumber, red pepper flakes, and ½ tsp of salt and ¼ tsp pepper. Gently stir the ingredients together. Add additional lime juice if it does not entirely cover the mixture. Place it in the refrigerator for one hour. 

 

After it has set for one hour, stir and season with salt and pepper to taste. Serve with corn tortilla chips or tostada shells. 

 

Just Salt It, and enjoy!