🔥 Charred Octopus Ceviche with Pickled Onions (Portuguese-style) Bright, briny, and bougie—but make it outdoorsy. Inspired by my trip to Portugal 🇵🇹 and powered by @laconiko fruit vinegar + olive oil and my @gsioutdoors grill + skillet setup.
🧄 What You’ll Need: • 1.5–2 lbs cooked octopus (Costco’s is perf) • Olive oil + fruit vinegar from @laconiko • Salt, pepper, optional smoked paprika • Grilled pineapple slices (with salt + oil) • 1 red onion + cucumber (thinly sliced) • ¼ cup vinegar + juice of 1 lime • 1 tsp sugar, ½ tsp salt, oregano, garlic • Juice of 2 limes + 1 orange • 1 jalapeño, ½ cup cherry tomatoes • ¼ cup cilantro, olive oil drizzle
🔥 How to Make It (Camp Style!): Char octopus + pineapple on your GSI portable grill or skillet. Pickle onions + cucumber in lime, vinegar, sugar, salt, oregano—chill 1 hr. Toss everything in citrus juice, herbs, and Laconiko oil. Chill 15 min. Serve with tostadas, crusty bread, or eat it straight from the bowl.
💡 Hack it: No grill? Cast-iron works great. Too tangy? Add mango. Leftovers = quinoa salad magic.
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🔥 Charred Octopus Ceviche with Pickled Onions (Portuguese-style)
Bright, briny, and bougie—but make it outdoorsy. Inspired by my trip to Portugal 🇵🇹 and powered by @laconiko fruit vinegar + olive oil and my @gsioutdoors grill + skillet setup.
🧄 What You’ll Need:
• 1.5–2 lbs cooked octopus (Costco’s is perf)
• Olive oil + fruit vinegar from @laconiko
• Salt, pepper, optional smoked paprika
• Grilled pineapple slices (with salt + oil)
• 1 red onion + cucumber (thinly sliced)
• ¼ cup vinegar + juice of 1 lime
• 1 tsp sugar, ½ tsp salt, oregano, garlic
• Juice of 2 limes + 1 orange
• 1 jalapeño, ½ cup cherry tomatoes
• ¼ cup cilantro, olive oil drizzle
🔥 How to Make It (Camp Style!):
Char octopus + pineapple on your GSI portable grill or skillet.
Pickle onions + cucumber in lime, vinegar, sugar, salt, oregano—chill 1 hr.
Toss everything in citrus juice, herbs, and Laconiko oil. Chill 15 min.
Serve with tostadas, crusty bread, or eat it straight from the bowl.
💡 Hack it:
No grill? Cast-iron works great.
Too tangy? Add mango.
Leftovers = quinoa salad magic.
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