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: 10Ingredients
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.
Explore DOLE Products in This Recipe
We Have More to Offer
