Octopus ceviche {Ceviche de pulpo}
User Reviews
4.8
-
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}
Description
The Octopus ceviche recipe begins with cooked octopus meat cut into bite-size pieces. Red onions are thinly sliced, salted, and briefly soaked to mellow their sharpness, then rinsed. Half the onions are combined with octopus, lime juice, hot peppers, and salt to marinate, while the remainder are separately pickled in lime juice and salt.
After marinating for a few hours, the pickled onions, marinated octopus, cooking oil, and chopped cilantro are mixed to create a well-balanced ceviche with acidic brightness, subtle heat, and herbal notes. The texture is tender from the octopus, contrasted by crisp pickled onions.
Traditionally served chilled with plantain chips, fried green plantains, toasted corn, or corn nuts, it can be accompanied by avocado slices and hot sauce to add richness and heat on the side. The ceviche works well as an appetizer or light meal, emphasizing fresh seafood and citrus flavors.
For a classic Ecuadorian twist, diced tomatoes and bell peppers can be added for extra texture and sweetness.
Ingredients
- 1 ½ lb octopus meat cooked
- 1 red onion thinly sliced, about 1 ½ cups, small
- lime juice juice of 8 limes plus 2 juice of limes to pickle onions
- 2-3 tbs cilantro finely chopped
- 2 tbs neutral cooking oil generic cooking oil
- salt to taste
- hot pepper serranos or red chilies, seeded and diced or sliced, 2-3, optional
Serve with:
- Plantain chips chifles or thin green
- Fried green plantains aka patacones or tostones
- toasted corn
- hot sauce
- avocado slices
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.
Notes
- Adding diced tomatoes and bell peppers gives this ceviche a more traditional Ecuadorian flavor and additional texture.
User Reviews
Overall Rating
4.8
You'll Also Love
