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Octopus ceviche {Ceviche de pulpo}
Recipe for octopus ceviche made with cooked octopus, onions, hot peppers, lime juice, and cilantro.
Course
Appetizer, Starter
Cuisine
Ecuadorian, Fusion, Latin American
Keyword
Ceviche, Octopus, Octopus ceviche, Pulpo
Servings
4
people as large appetizer or 8 people as a small tasting appetizer
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
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
For a more classic Ecuadorian octopus ceviche you can also add diced tomatoes, diced bell peppers, and a bit of freshly blended tomatoes.