Easy Octopus Ceviche Recipe (Ceviche de Pulpo) Recipe
This Easy Octopus Ceviche recipe features tender octopus marinated in a zesty lime juice mixture with red onions, chiles, and fresh cilantro, complemented by a drizzle of extra virgin olive oil. Perfectly chilled and served with corn tortillas, lime wedges, radishes, and jalapeños, this refreshing seafood dish is a vibrant and flavorful appetizer or light meal inspired by Latin American coastal cuisine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Boiling and Marinating
- Cuisine: Latin American
Ingredients
Scale
Main Ingredients
- 2 pounds octopus meat
- 1 ¼ cups freshly squeezed lime juice
- 1 small red onion, thinly sliced
- 1–2 serrano or jalapeño chiles, thinly sliced
- ¼ cup chopped cilantro
- ¼ cup extra virgin olive oil
- Salt and pepper, to taste
To Serve
- Corn tortillas
- Lime wedges
- Radishes, thinly sliced
- Jalapeños, thinly sliced
Instructions
- Boil the octopus: In a large pot, bring water to a boil over medium-high heat. Once boiling, carefully add the octopus meat. Reduce heat to medium and cook the octopus for 30 minutes until tender.
- Cool and dice the octopus: Remove the octopus from the pot and allow it to cool. Once cooled, dice the octopus into small 1-inch slices for easier marination and serving.
- Prepare the marinade: In a large bowl, combine the diced octopus with freshly squeezed lime juice, thinly sliced red onions, serrano or jalapeño chiles, chopped cilantro, extra virgin olive oil, salt, and pepper. Mix well to ensure all ingredients are evenly coated.
- Marinate the ceviche: Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the octopus to absorb the citrus marinade. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Serve the octopus ceviche chilled alongside corn tortillas, lime wedges, thinly sliced radishes, and jalapeños for added freshness and heat.
Notes
- Boiling time may vary depending on the size and thickness of the octopus; test tenderness by piercing with a fork.
- Use fresh lime juice for the best flavor in the marinade.
- Adjust the amount of chiles based on your preferred spice level.
- For a more intense ceviche flavor, marinate longer, but avoid exceeding 6 hours to prevent the octopus from becoming too tough.
- Store leftover ceviche in an airtight container refrigerated and consume within 24 hours for optimum freshness.
Keywords: octopus ceviche, ceviche de pulpo, octopus recipe, seafood appetizer, lime marinated octopus, Latin American seafood dish
