Octopus ceviche {Ceviche de pulpo}

Name: Octopus ceviche {Ceviche de pulpo}
Yield: 4 people as large appetizer or 8 people as a small tasting appetizer
Ingredients: 1 ½ lb cooked octopus meat; 1 small red onion; Juice of 8 limes + 2 juice of limes to pickle onions; 2-3 tbs finely chopped cilantro; 2 tbs oil; salt to taste; Optional: 2-3 hot peppers; Chifles or thin green plantain chips; Patacones or tostones; Tostado corn; hot sauce; avocado slices

User Reviews

4.8

876 reviews

Excellent

Servings
4 people as large appetizer or 8 people as a small tasting appetizer
Course
Appetizer
Cuisine
South American, Fusion, Ecuadorian

Octopus ceviche {Ceviche de pulpo}

Iris Warren

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Recipe for octopus ceviche made with cooked octopus, onions, hot peppers, lime juice, and cilantro.

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Ingredients

Servings

1 ½ lb cooked octopus meat
1 small red onion thinly sliced, about 1 ½ cups
Juice of 8 limes + 2 juice of limes to pickle onions
2-3 tbs finely chopped cilantro
2 tbs oil
salt to taste
Optional: 2-3 hot peppers serranos or red chilies, seeded and diced or sliced

Serve with:

Chifles or thin green plantain chips
Patacones or tostones
Tostado corn
hot sauce
avocado slices

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Instructions

Cut the octopus meat into small bit size slices.
Place the sliced onions in a bowl, add some salt and cover with water. Let rest for about 10 minutes, drain and rinse well.
Place the octopus in a non-reactive container, add the lime juice, ½ of the onions, hot peppers and salt, let marinate for a couple of hours.
Place the remaining onions in a non-reactive bowl, add the remaining lime juice, some salt and let marinate for a couple of hours.
Combine the marinating octopus with the pickled onions, the sunflower oil, and the cilantro, mix well. Add additional salt if needed.
Serve with chifles, patacones, popcorn, or corn nuts.