The Spanish octopus ceviche is featured on Hendrix’s seasonal fall menu focused on local produce and lighter fare. Chef de cuisine Allan Aguinaga tells us more about this standout starter.
- Tender Spanish octopus is marinated in red wine, cooked, and sliced thinly.
- Garbanzo beans add creaminess and texture.
- A mix of red, yellow, and green sweet peppers, red onions, and shaved fennel creates crisp pops of color and vibrancy.
- The dish is tossed in bright lime vinaigrette and topped with Takis-like spicy tortilla strips inspired by Aguinaga’s Mexican-American heritage.
32431 Golden Lantern