Uruguayan Ceviche de Pulpo
A twist on traditional ceviche, this Uruguayan recipe uses fresh squid and a tangy fermented marinade.
Ingredients
- ●1 pound Squidfresh, cleaned and cut into bite-sized pieces
- ●1/2 cup Fermented Lime Juiceavailable at most Latin American markets
- ●1/2 cup Onionthinly sliced
- ●3 cloves Garlicminced
- ●1/4 teaspoon Red Pepper Flakesoptional, for some heat
- ●1/4 cup Fresh Cilantrochopped
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
In a large bowl, combine squid, fermented lime juice, onion, garlic, and red pepper flakes.
- 2
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the squid to 'cook' in the acidic marinade.
- 3
Just before serving, stir in chopped cilantro and season with salt and black pepper to taste.
- 4
Serve the ceviche immediately, garnished with additional cilantro if desired.
- 5
Note: Traditionally, ceviche is not cooked, as the acidity of the lime juice 'cooks' the seafood. However, if you prefer a more cooked texture, you can add the squid to a skillet over medium heat for 2-3 minutes on each side.
- 6
Let the squid cool to room temperature before serving.
- 7
Serve the ceviche with tortilla chips or tostadas for a fun and easy snack.