For 4 people:
Ingredients:
- 1 cooked octopus size 2-4
- Sliced horseradish
- Sliced cucumber
- 4 corn tostadas
- 1 tbsp of lemon juice
- 1 tsp of olive oil
- 1/4 cup of cilantro leaves
For the Sriracha mayonnaise:
- 1 egg
- Yolk of 1 egg
- 1 tbsp of sriracha
- 1 tsp of line juice
- 1 cup of canola oil
For the avocado purée:
- 1 avocado
- 1 tsp pf lime juice
- 1 tsp pf cilantro
- 1/2 chile serrano
- 1 tbsp of cebolla picada
Instructions:
For the Sriracha mayonnaise:
- Blend all of the ingredients except the oil, once they are fully blended slowly add the oil while continuing to blend. Season with salt and pepper.
For the avocado purée:
- Blend all of the ingredients, add a little water and season with salt and pepper.
Putting the tostadas together:
- Separate the tentacles, clean and cut transversally. Season with lime juice, olive oil, salt and pepper.
- Serve on the tostadas with the mayonnaise, cucumber, horseradish, cilantro and the avocado puré.
