post-title Ceviche de Pulpo
- Servings 2
- 3 hours (most of it just letting the fish marinate/cook)
- 1 Pound of squid
- ½ cup of fish stock
- 4 cilantro leaves
- ½ tablespoon of mince garlic
- ½ tablespoon of minced ginger
- ½ tablespoon of minced habanero pepper
- ½ of a lime
- 1 full teaspoon of minced celery (to be used for garnish)
- 4 pieces of julienned habanero (to be used for garnish)
- 2 cilantro sprigs (to be used for garnish)
- Clean all of the squid tubes. Separate them into 3 equal groups. Remove the purple skin on the squid tubes from just one of the groups. Then cut into thick rings and set that group of squid aside. These will be used to make the leche de tigre sauce.
- With the other two groups of squid, cut into thick rings and again set them aside.
- Cook the squid rings for one minute in pot of boiling water. After one minute immediately remove from the boiling water into a strainer and cool with cold water. Repeat this step for the purple squid rings as well.
- Mince the ginger and the garlic and remove all the veins and seeds that are in the habanero pepper. Mince 1 teaspoon of pepper and 4 pieces of julienne to be used for garnish.
- Pour the fish stock into a cup. When the fish stock is warm add the 4 pieces of cilantro leaves and let it steep for a few minutes.
- Put the ginger, garlic, habanero, and white squid rings into the fish stock and puree with a immersion blender.
- Pour the leche de tigre into a bowl and add the purple squid rings to it. Cover the bowl and place in the refrigerator to sit for 2 hours.
- Prior to serving add the juice of the ½ lime into the leche de tigre. Be sure to mix well.
- Spread the contents onto two plates and garnish each plate with lettuce, a cooked sweet potato and cooked corn. In addition to the lettuce garnish the food with the minced celery, 2 pieces of julienned habanero and 1 sprig of cilantro.