Aguachile Negro with Tinned Octopus

daywithmei.com
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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Aguachile Negro with Tinned Octopus

Ingredients

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Instructions

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Step 1

Heat a dry skillet on medium high. Add 1 clove garlic and 1 habanero pepper, turning occasionally until charred on all sides.

Step 2

Add charred garlic, habanero pepper, 1/3 cup lime juice, 1 tbsp maggi, 2 tbsp soy sauce, 2 tbsp clamato, and half of the cilantro to a blender. Blend until smooth. Taste and adjust seasoning with more lime juice or soy sauce (limes vary in acidity and soy sauce varies in sodium).

Step 3

In a mixing bowl, combine the blended marinade, 2 tins octopus in olive oil, 1 cucumber, and 1/2 red onion.

Step 4

Serve immediately with tostadas, topped with remaining cilantro.

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