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Once chilled, slice the tentacles from the body, discarding the head or reserving it for another use. Thinly slice the tentacles into 1/4-inch-thick rounds and transfer them to a large bowl. Add the kiwis, dragon fruit, tomato, red onion and melon to the bowl.
Add the cilantro, chili sauce, olive oil, sriracha, lime juice and grapefruit juice to the bowl. Mix well, using your hands or a large spoon, and season with salt. Refrigerate the ceviche for 30 minutes to allow flavors to develop.