Ceviche De Pulpo Con Chicharron

Directions Print

1. Defrost octopus and cut it to your preferred sizing (medium diced or julienned) and set aside in the fridge covered.
2. Julienne red onions, and dice serrano. Fry the pork rinds and reserve.
3. Mix all ingredients together in a bowl minus the micro cilantro and the pork rinds. Allow the ingredients sit for 10 minutes minimum before serving. Garnish with micro cilantro and crush the chicharrons into a crunchy topping for texture.