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Tinned Octopus “Canviche”

Tinned Fish`s avatarThe Sardinfluencer `s avatar
The Sardinfluencer + Tinned Fish

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).

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Tinned Octopus “Canviche”
Cooking with Conserva: Tinned Octopus "Canviche"
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Cooking with Conserva: Tinned Octopus "Canviche"

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