Kinilaw na pugita (octopus ceviche)

Ingredients

• Wash the partially cooked octopus, gut and remove the ink sac and other entrails. Out of the 3 octopuses, only used the 2 small ones, about less than a kilogram or 2 libras after cleaning. The big one was kept in the freezer and reserved for some other dishes, probably spicy adobo.
• 1 cup natural vinegar
• 2 medium onions, peeled and finely chopped
• 1 thumb-sized ginger, peeled and finely diced
• 2 small birds eye chili, minced
• ½ teaspoon ground pepper
• 1 teaspoon salt or to taste
• You can substitute calamansi extract to vinegar and add MSG if you like.

Preparation

• In a large non-reacting deep bowl, non-metal if possible, mix the vinegar, ginger, onions and chili. Dump the diced octopus meat and mix all the ingredients.
• Add in ground pepper and season with salt. Stir it once more and let stand for several minutes for the taste to fully develop. Adjust the seasonings accordingly.
• Transfer in serving plates and serve with steamed rice. Better yet, enjoy it as an appetizer or pulutan with your friends over a bottle of your favorite drinks.

Questions

Photos of members who cooked this recipe