Octopus & Trout (Pulpo y Trucha) Mango Ceviche

An Ecuadorian National Dish, this fresh and fruity ceviche features a combination of trout and octopus mixed with creamy avocado and tangy mango cubes.

Total Time:
5 hours

Servings:
10

Ingredients

1 ½ lb trout fillet, chopped into 1-2 inch cubes

1 ½ lb octopus, sliced into ½ inch slices

2 cups orange juice, fresh, divided

2 cups lime juice, fresh, divided

2 tsp salt, kosher, divided

2 cups shallots, minced

2 cups roma tomatoes, minced

1 cup red bell pepper, seeded and minced

1 cup yellow bell pepper, seeded and diced

2 cups DOLE® Chef-Ready Cuts Diced Mango, thawed

2 cups DOLE Chef-Ready Cuts Diced Avocado, thawed

2 Tbsp pepper suace

2 Tbsp extra virgin olive oil

¼ cup cilantro, picked and minced

1 ½ cup popcorn, salted

3 cups plantain chips, salted

Directions

Place the raw seafood into a glass dish and cover with half of the orange and lime juice, half of the salt, and cover the dish with plastic and refrigerate for 3-4 hours.
Mix the shallots, tomatoes, peppers, mango, avocado and pepper sauce with the remaining lime and orange juice. Allow that to marinate for roughly 1 hour.
Once the seafood is finished “cooking” drain it and transfer it to the rest of the fruit and vegetables, finish with olive oil and cilantro.
Serve garnished with popcorn and a side of plantain chips.

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IQF Chef-Ready Cuts Diced Avocados

IQF Chef-Ready Cuts Mango Cubes

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Octopus & Trout (Pulpo y Trucha) Mango Ceviche

Ingredients

Directions

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