Tinned Octopus “Canviche”

Few things tickle my tail fin quite like octopus ceviche, and recently, when cracking a tin of Matiz España tinned pulpo, something came to me in a splash: these oil-poached morsels had a near itentacle texture to their citrus-cooked cousins. My mind immediately began conjuring dreams of this Peruvian-inspired “canviche,” a stupendously easy and delicious mix of mango, shallot, cilantro, jalapeño, and lime that is just dying to make your aquaintins. I served it alongside some locally sourced ceviche shovels (aka sweet plantains).

• 2 tins Matiz España octopus in olive oil, drained and gently patted dry

• ½ small ripe mango, cut into ½ cm cubes

• ½ small shallot, halved again lengthwise and thinly sliced

• ¼ jalapeño w/o seeds, cut into ¼ cm pieces

• juice and zest of 1 lime

• 2 tbs fresh cilantro, roughly chopped

• sea salt to taste

• a few handfuls sweet plantain chips

After draining and patting dry, carefully slices the largest pulpo moresels into smaller pieces. Toss the pulpo with all of the other ingredients. Taste, season with salt as desired. Serve up in a glass or in your favorite bowl alongside plantain chips.

Canjoy!

Serves 2-4 (recipe can be easily halved to serve 1-2)