Ceviche with a Thai twist. Leave the seeds in all the chilies for extra heat.
1. Blanch the baby octopi in salted water- literally just blanch it until the tentacles curl and they're barely just done cooking. Put them in a nonreactive bowl of ice and water to stop the cooking. 2. Put tilapia in a separate nonreactive bowl with enough juice and olive oil to cover it and let it chill in the fridge while you prep the rest. 3. Drain the octopi and toss with the rest of the lime, olive oil and paprika. You can let this sit in the fridge if you have stuff to do, or you can go to the next steps. 4. Throw the second batch of ingredients into the octopi bowl and toss. You can let this chill for awhile so everything gets nice and marinated. I'd say at the very least, 15-30 minutes. 5. Add the third batch of ingredients into the octopi bowl and toss. At this point the tilapia should be ready so you can drain it from the lime marinade it was cooking in, and toss that in to the octopi bowl too. 6. To serve, add the last batch of ingredients, toss together and plate/bowl/glass.
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