A Breakdown of the Spanish Octopus Ceviche On Hendrix’s Fall Menu

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Photograph by Anne Watson

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.

  1. Tender Spanish octopus is marinated in red wine, cooked, and sliced thinly.
  2. Garbanzo beans add creaminess and texture.
  3. A mix of red, yellow, and green sweet peppers, red onions, and shaved fennel creates crisp pops of color and vibrancy.
  4. The dish is tossed in bright lime vinaigrette and topped with Takis-like spicy tortilla strips inspired by Aguinaga’s Mexican-American heritage.

$13
32431 Golden Lantern
Laguna Niguel
929-248-1912
hendrixoc.com

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