Name: Octopus Ceviche
Prep time: 15 min
Total time: 15 min
Ingredients: 6 ounces sashimi style octopus (you can also use regular cooked octopus which will have a softer texture); 3 tablespoons yuzu juice (you can also use fresh lemon juice); 4 tablespoons neutral oil; 1 stalk celery; 1 handful grape tomatoes quartered; ¼ cup shelled edamame; 3 Tablespoons minced shallots or red onion; 1 teaspoon very finely minced ginger; 2 Tablespoons chopped parsley; Several dashes of salt; Fresh ground pepper to taste

Ingredients

Scale

6 ounces sashimi style octopus (you can also use regular cooked octopus which will have a softer texture)
3 tablespoons yuzu juice (you can also use fresh lemon juice)
4 tablespoons neutral oil
1 stalk celery
1 handful grape tomatoes quartered
¼ cup shelled edamame
3 Tablespoons minced shallots or red onion
1 teaspoon very finely minced ginger
2 Tablespoons chopped parsley
Several dashes of salt
Fresh ground pepper to taste

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Instructions

Trim and peel the celery. Dice it finely and place into a bowl.
Dice the octopus into ½ inch cubes. Add it to the celery.
Add the other ingredients.
Mix gently to combine.
Cover and refrigerate until ready to serve. Taste before serving, adjusting seasonings as needed.
Transfer to a shallow bowl and serve.

Notes

*This octopus salad can be made ahead, up to one day, and held in the fridge until ready to serve.

Keywords: tako, octopus, ceviche, yuzu, japanese, seafood, salad, healthy, fast