Yield: 1 servings
Measure | Ingredient |
---|---|
3 pounds | Octupus cooked cut small |
1 cup | Rice wine vinegar |
2 cups | Olive oil |
1½ cup | Red peppers sliced |
1½ cup | Green peppers sliced |
¼ cup | Fennel loosley packed |
\N \N | Lemon juice to taste |
1 tablespoon | Ginger |
2 tablespoons | Garlic minced |
2 tablespoons | Shallots |
combine all ingredients in a ss bowl and refrigerate for 12 hours.
Submitted By MARTIN MENZIES On 10-28-95