Ceviche de Pulpo

Method

1. Slice the pre-cooked octopus into bite-sized pieces and place them in a large mixing bowl.
2. Squeeze the lime directly over the octopus, ensuring all pieces are well coated, and let the mixture rest for 10 minutes to allow the acid to tighten the texture of the octopus.
3. Thinly slice the red onion and add it to the bowl along with the aji pepper, tossing everything together to distribute the heat evenly.
4. Fold in the chopped coriander, mixing gently to incorporate the herb throughout the ceviche without bruising it.
5. Halve and cube the avocado, then carefully fold the pieces into the ceviche just before serving to keep them intact.
6. Taste and adjust the balance of lime and aji pepper as needed, then serve the ceviche immediately chilled.