Seafood Ceviche

Ingredients

• 1 kg mussels
• 1 l vegetable broth
• 600 g octopus
• 0.125 l vinegar
• 4 Garlic cloves
• 4 tbsp Lemon juice
• 1 tsp grated lemon zest
• 6 tbsp Olive oil
• Salt
• ground pepper
• 4 large squid tubes
• 400 g mixed ground meat
• 1 onion
• 2 Garlic cloves
• 2 tbsp capers
• 1 tsp lemon zest
• Salt
• Pepper
• 1 egg yolk
• 3 tbsp olive oil
• 8 tomatoes
• 2 blue onions
• 1 bunch parsley
• 8 pickled mild-to-medium hot peppers

Instructions

1. 1.

   Wash and clean the mussels thoroughly. Remove any open shells. Pour the broth into a pot and bring to a boil. Add the mussels, cover partially, and steam for about 6-8 minutes until cooked. Then remove from the broth. Discard closed shells and extract the mussel meat from the remaining ones.

2. 2.

   Wash the octopus, then boil it in 2 l water with vinegar and 1 tbsp salt in a pot. Simmer covered on low heat for about an hour. Test doneness with a fork. Then lift the octopus from the cooking liquid, rinse, and drain (keep the cooking liquid warm). Cut into pieces and combine with the mussel meat in a bowl. Peel and finely chop the garlic. Mix garlic with lemon juice, zest, salt, pepper, and olive oil. Combine with the marinated mixture and let sit.

3. 3.

   Meanwhile, finely dice the onion for the stuffed squid tubes. Peel and finely dice the garlic as well. Mix both with the ground meat. Season with salt and pepper and fold in the egg yolk. Drain the capers, chop them small, and add to the mix. Clean the inside and outside of the squid tubes, pat dry, then fill generously with the meat mixture. Leave some space at the top so the tube can be closed with a skewer. Sear around the outside in hot oil briefly. Place in the simmering octopus broth and let cook for 20 minutes. Then remove from the liquid, drain, cool, and slice.

4. 4.

   Meanwhile wash the tomatoes, halve them (remove seeds if desired), and cut into bite-sized pieces. Peel the onions and dice small. Wash the parsley, shake dry, and chop finely. Drain the pickled peppers and slice into rings.

5. 5.

   Combine all salad ingredients together and season with a bit of mussel broth. Let sit for at least an hour, then serve in bowls.