The Gourmet Mexican Kitchen by Shannon Bard

Author:Shannon Bard
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2015-01-19T16:00:00+00:00

Rinse the shrimp and octopus (separately) under cool water. Rub the octopus with 1 teaspoon of the salt and place in a medium-size colander.

Add 3–4 inches (7.6–10 cm) of water to a large pot along with the lime and bay leaf and bring to a boil over medium heat. Set the colander with the octopus inside the pot, cover and simmer for 30 minutes, until the octopus is extremely tender and practically falling off of the fork. Make sure that you check the octopus every 5–7 minutes to ensure the water has not boiled away. Remove the colander from the pot and pour the octopus into a bowl filled with ice to immediately stop the cooking process and cool the octopus. Once cool, slice the octopus into ¼-inch (6 mm)-thick medallions.

Place the shrimp in the colander and set the colander into a pot with 3–4 inches (7.6–10 cm) of boiling water. Cover the pot and simmer for 2 minutes. Remove the lid and gently stir the shrimp so that they will cook evenly. Cover and steam for another 2 minutes, until the shrimp are completely cooked through and begin to form a “C” shape. Remove the colander from the pot and pour the shrimp into a bowl filled with ice. Lightly rinse the mixture under cool water to ensure that there is no ice left prior to combining with the remaining ingredients.

In a large glass bowl, combine the ketchup, chipotle en adobo, cilantro, olive oil, onion, diced tomatoes, serrano chiles and remaining 1 teaspoon salt. Stir the octopus, shrimp, oysters and crab into the mixture. Drizzle with a squeeze of lime. Taste and season with additional salt, if necessary. Top with fresh avocado slices and serve with warm tortilla chips.

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