How to Make Peruvian Octopus Ceviche Recipe

Kids' Octopus Soup

This peruvian ceviche is made with a mix of shrimp and tilapia, and is made spicy with the addition of a habanero pepper.

Recipe Summary Kids' Octopus Soup

This is a recipe I learned in kindergarten, and it's great to do with your kids or make for a Halloween or an ocean-themed birthday party.

Ingredients | Peruvian Octopus Ceviche Recipe

1 (16 ounce) package hot dogs

2 (48 ounce) containers chicken broth

1 ½ cups chopped fresh chives

Directions

With a sharp knife, cut the hot dogs in half the short way. Slice each piece in half vertically, cutting about 3/4 of the way up towards the rounded end. Leave about 1 inch of the rounded end as the head of the octopus. Rotate the dog 90 degrees, and make another vertical cut. Cut the 4 legs in half again, to make 8 legs and a head. The hot dogs should look like tassels with rounded heads.

Bring the chicken broth and chives to a boil in a soup pot. Place the octopus hot dogs into the boiling soup, and simmer for about 5 minutes. The legs will curl to make the octopus shape. Serve in bowls with an octopus or 2 in each bowl.

Info | Peruvian Octopus Ceviche Recipe

prep: 20 mins cook: 10 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Kids' Octopus Soup

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