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