Aguachile-Style Octopus And Cucumber Ceviche

1. 1

   Wash and peel the cucumber, slice it in half, take out the seeds and cut into .5 centimeter slices. Layer the cucumber slices in a casserole dish.

2. 2

   Slice the octopus to approximately the same thickness as the cucumber, and layer it on top of the cucumber slices.

3. 3

   Thinly slice the onion and Serrano chiles, and add them to the dish.

4. 4

   Prepare a dressing by combining the lime juice, a few drops each of Worcestershire sauce and soy sauce, black pepper, and chili powder. Pour the dressing onto the layered ingredients in a casserole dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.