Ceviche is a popular international dish prepared in a variety of ways throughout Mexico. This recipe combines sweet ripe Anjou pears with chopped octopus, tomato and onion to create the pear-fect tostada.
Recipe and images by USA Pears Mexico
- 2 Anjou and Red Anjou pear, diced
- 2 pounds octopus, cooked and cut in small pieces (about 1 kg)
- 1 tomato, diced and seedless
- ½ cup red onion, chopped
- 1 pinch powdered ginger
- ½ cup rice vinegar
- 1 tablespoon peanut oil
- 1 tablespoon olive oil
- ¼ cup soy sauce
- ½ cup cilantro, chopped
- Tostadas
In a small bowl mix the ginger, rice vinegar, soy sauce and both oils; mix well. Incorporate the octopus, tomatoes, onion, pears and cilantro; mix well. Serve on top of tostadas.
- Serving Size: 8 oz
- Calories: 400
- Carbohydrates: 34g
- Protein: 37g
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