As you know, the main ingredient of basic ceviche recipe is fresh raw fish marinated in lemon or lime juices and seasoned with salt, chili peppers, onions, and fresh cilantro. Ceviche de pulpo, or octopus ceviche can be made with cooked octopus. This ceviche is good for those who avoid eating uncooked fish (acid marinades do not provide the same level of food safety as heat cooking). In case of cooked octopus, we don’t need large amounts of citric juices and hours of marinating to cause denaturation of the proteins. We mostly add flavor, and the level of acidity in ceviche can be adjusted to your taste.
Don’t trust any horror stories about cooking the octopus! They come from the pre-industrial past. In the 21st century, it’s easy! We have the luxury to choose the best species (Mediterannian, I say), get them frozen, and let them slowly defrost in a fridge — that’s all you need to tenderize the octopus. After that, you have at least three ways to cook it. If you own an immersion circulator and a vacuum packing machine, these instructions are for sous vide cooking method and the best looking and tasting octopus. No sous vide and affection for food presentation? Use a pressure cooker recipe. You will lose all the suckers during the cooking (which is a shame because they are charming!), but it is extremely fast and easy. No sous vide or pressure cooker, but a lot of patience and passion for beautiful food? Here are a instructions for you, with no special equipment.
Google ceviche recipes and you’ll see avocados mentioned as one of the ingredients to be mixed into ceviche or served with it more often than not. Fatty and creamy avocado balances the acidity and explosion of flavors in ceviche. It makes it more elegant. My friends and I like the Ian and Mariana McEnroe’s recipe in particular, where ceviche is served on top of avocado puree, which also prolongs the crispiness of tostada — beautiful and functional.
In my version, I go for classic cucumber guacamole, one of my favorite, and substitute tostadas with blue corn chips.
Tortilla Chips, Tostada, Toast
Crunch corn chips and tostadas are my absolute favorite choices to accompany this dish but if you are a fan of avocado toast, topping it with this ceviche will never disappoint you, trust me! Choose your favorite crusty bread to make it the best. Read more about avocado toast history and cultural references in Recipe Notes section below.
Mash onion, half of the cilantro, chili, and salt to a paste. Use molcajete (mortar) or any other convenient way to make a paste.
Score the flesh of halved avocados and scoop them with a spoon.
Quarter half of English cucumber. Remove seeds. Dice 1/4 of cucumber.
Mix the herbs and chili paste with chunks of avocado and cucumber. Season and balance the taste with more key lime juice.
Peel and sliver an onion thinly. Add salt, mix, and let it draw onion juices. Add the zest and juice of 4 key limes, mix. Thinly slice serrano and chop 1 tbsp of fresh cilantro, add and mix.
Cut cooked octopus into bite-size pieces and half cherry tomatoes. Add them to the bowl, mix, and let marinate for 30-45 minutes refrigerated. Chop the rest of fresh cilantro and add to the ceviche before serving. Taste ceviche and correct seasoning if needed. To serve, spread a layer of guacamole, top it with octopus ceviche, and enjoy with freshly grilled tostadas ot blue corn chips.
About serving a combination of guacamole and ceviche on a toast... Avocado Toast by wiki
In areas where avocados are abundant such as Mexico, Chile, and Australia, people have eaten avocado with corn tortillas or toast for many years. In the San Francisco Bay Area, people have been eating avocado toast since at least 1885.
In 1915, the California Avocado Association described serving small squares of avocado toast as a hors d'oeuvre. According to The Washington Post, it was believed that chef Bill Granger - based in Sydney, Australia - may have been the first person to put avocado toast on his café menu in 1993. In 1999, Nigel Slater published a recipe for an avocado "bruschetta" in The Guardian. Oyler credited Cafe Gitane with bringing the dish to the United States in its “Instagrammable” form, as it grew as a food trend. Chloe Osborne, the consulting chef at Cafe Gitane in Manhattan, erroneously estimated that the first creation of the avocado toast took place in Queensland, Australia in the mid-1970s.
In 1962, a New York Times article showcased an "unusual" way to serve avocado as the filling of a toasted sandwich. In another article published in The New Yorker on May 1, 1937, titled "Avocado, or the Future of Eating," the protagonist eats "avocado sandwich on whole wheat and a lime rickey."