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4.8 from 876 votes

Octopus ceviche {Ceviche de pulpo}

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Cut the octopus meat into small bit size slices.
  2. Place the sliced onions in a bowl, add some salt and cover with water. Let rest for about 10 minutes, drain and rinse well.
  3. 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.
  4. Place the remaining onions in a non-reactive bowl, add the remaining lime juice, some salt and let marinate for a couple of hours.
  5. Combine the marinating octopus with the pickled onions, the sunflower oil, and the cilantro, mix well. Add additional salt if needed.
  6. Serve with chifles, patacones, popcorn, or corn nuts.

Notes

  • For a more classic Ecuadorian octopus ceviche you can also add diced tomatoes, diced bell peppers, and a bit of freshly blended tomatoes.