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Octopus Ceviche

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Serves 4 people


Ingredients:

  • 1 cooked octopus size 2-4 

  • 1 serrano chile

  • 2 radishes

  • 1/2 onion

  • 1 medium cucumber

  • 1 handful of cilantro

  • 1/2 avocado

  • 5 limes

  • 2 tbsp of extra virgin olive oil 

  • Corn tostadas

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​​Instructions:
Clean and slice the octopus. Cut the serrano and radishes in small slices. Cut the onion into julienne strips and the cucumber into small cubes. Chop the cilantro finely. Mix all of the ingredients with the lime juice, the olive oil and season with salt and pepper. Serve with tostadas.

Recipes: Welcome

Octopus Salad

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Serves 4 people

Ingredients:
For the octopus:

  • 1 whole 2-4 octopus

  • 2 bay leaves

  • 1 spoon of whole black pepper

  • 1/2 white onion

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For the salad:

  • 1/2 cup of cherry tomatoes

  • 2 spoons of sliced black olives

  • 2 spoons of sliced green olives

  • 1 sliced garlic clove

  • 1/2 red bell pepper without skin

  • 1 lemon (juice and zest)

  • 1/4 cup of olive oil

  • 10 basil leaves

  • Salt and pepper

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Instructions:
Cooking your octopus:

  • Place your octopus in a medium pot and fill with water. Add the rest of the ingredients and bring the water to boil, once it’s boiling put it low heat and let it cook for 45 minutes.

  • Check the texture using a toothpick, once it has the desired texture place in a bowl with iced water

  • Once it’s cold begin cutting off the tentacles

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For the salad:

  • Cut the tentacles in pieces of 2 inches approximately

  • Mix the rest of the ingredients  and season with olive oil, lime, salt and pepper

  • Serve with bread.

Recipes: Welcome

Octopus with roasted potatoes and squid ink mayonnaise

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Serves 4 people
 

Ingredients:

  • 1  size 2-4 cooked octopus

  • 8 small potatoes

  • 1 tsp of chopped rosemary

  • 1 garlic clove finely chopped

  • 1 tsp of olive oil

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For the squid ink mayonnaise:

  • 1 egg

  • 1 egg yolk

  • 1 tsp of squid ink

  • 1 tsp of lime juice

  • 1 cup of canola oil

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For the salad:

  • 4 celery sticks

  • Fresh herbs of your choise (parsley, oregano, etc)

  • 1 tsp of olive oil

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Instructions:

  • Pre-heat the oven at 200ºC.

  • Boil the potatoes in water with salt, once they are al dente mix in a bowl with olive oil, garlic, chopped rosemary and salt and pepper.

  • Bake for 20 minutes or until they appear crispy on the outside.

  • Separate the tentacles and season with olive oil, garlic, salt and pepper. Sear in a very hot cast iron pan with oil.


For the squid ink mayonnaise:

  • Blend all of the ingredients except the oil. Once everything is fully blended gradually add the oil while continuing to blend. Season with salt and pepper.

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For the salad:

  • Make strips of celery with a vegetable peeler and dip in iced water. Mix with fresh herbs, olive oil and season with salt and pepper

  • Plate the octopus with the potatoes, the salad and add the mayonnaise.

Recipes: Welcome

Greek Bruschetta

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Serves 4 people


Ingredients:

  • 1 lbs of peeled and deveined large shrimp

  • 1 sourdough bread

  • 2 tbsp  of sliced olives

  • 1  tsp pf garlic 

  • 1/2 cup of arugula

  • Garlic aioli

  • 1/2 cup of cherry tomatoes sliced in half

  • 3 tbsp of olive oil

  • 1/4 cup of feta cheese

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Instructions:

  • Cut the bread in thick slices and add a touch of olive oil and toast in a pan.

  • Sear the shrimp with 1 tbsp of olive oil and garlic.

  • Place the shrimp, cherry tomatoes, the olives, feta cheese, arugula, olive oil, salt pepper and mix 

  • Once the bread is toasted add a touch of aioli and place the all of the ingredients on top. 

Recipes: Welcome

Tuscan pasta with shrimp

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Serves 4 people


Ingredients:

  • 2 lbs of peeled and deveined shrimp

  • 1/4 cup of dehydrated tomatoes.

  • 1 1/2 cups of whipping cream 

  • 1  tsp of chopped garlic 

  • 1/2 cup of baby spinach 

  • 1 tbsp of butter

  • 1 lemon

  • 2 tbsp of chopped parsley

  • 1/2 cup of white wine

  • 1 pack of pasta of your choice

  • 2 tbsp of olive oil

 

Instructions:

  • Cook your pasta according to the pack’s instructions and save.  

  • Sear the shrimp in a hot pan with olive oil and garlic, do not over cook. Remove from pan and save. 

  • Add the wine to the empty pan and reduce the wine to half. Add the butter and cook the dehydrated tomatoes for 5 minutes.

  • Add the cream and put the shrimp back in the mix, cook at low heat for 5 minutes and add the spinach. Season with salt and pepper.

  • Add the lemon zest and the lemon juice followed by the cooked pasta.

  • Plate your pasta and add the chopped parsley and enjoy.

Recipes: Welcome

Shrimp Noodles

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Serves 4 people

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Ingredients:

  • Selva Shrimps

  • 2 garlic cloves

  • 4 Poblano peppers

  • 1 Serrano pepper

  • 1 Jalapeño

  • 1 bunch of cilantro

  • 1/2 lb tomatillos

  • 1/2 onion

  • 1 cup Heavy cream

  • 1 tbsp olive oil

  • 1 tsp butter

 

Instructions:

  • Peel and clean the shrimp, reserve.

  • Cut the onion in big pieces, peel the garlic. 

  • In very hot skillet sear the tomatillos, onion, garlic, Serrano, Jalapeño until a little burn in every side.

  • Put the poblanos in direct fire and burn the skin, put in a plastic bag and the peel of the skin in rolling water.

  • Put in the blender all the past Ingredients and add the heavy cream.

  • Season the shrimp with salt and pepper and sear in a hot skillet with olive oíl and butter.

  • Serve with the tomatillo sauce.

Recipes: Welcome
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