Octopus Ceviche // Ceviche de Pulpo

Overhead shot of octopus ceviche in large grey bowl next to lime slices and tortillas.

Octopus Ceviche (aka ceviche de pulpo) combines tender octopus with tangy lime juice, red onions, cilantro and chiles for a light and refreshing appetizer. Serve it with tortillas or homemade tortilla chips and enjoy! 

I posted this photo on my Instagram a while back and you guys went crazy for it. Which made me so happy, because now I know that most of you love octopus just as much as I do! 

With my initial foray, I cooked my octopus sous vide then charred it and served it with chimichurri sauce and romesco sauce. It seriously came out so tender, that I can’t imagine cooking it any other way now, but it is possible to cook it on the stove if you don’t own a sous vide machine

Well, I’m back with another yummy octopus recipe for you today, and it’s one of my favorite ways to eat octopus – Octopus Ceviche

This mexican dish keeps the seasonings simple, so the flavor of that yummy octopus really shines through. And while many ceviche recipes use the citrus juice to actually “cook” the seafood, we’re starting with cooked octopus. The meat is more tender with this process. 

If you haven’t tried octopus, it tastes a lot like calamari, but meatier, or even a giant crab leg. The flavor is very mild. 

Bowl of squeezed limes

Octopus Ceviche Ingredients: 

  • Octopus
  • Lime Juice
  • Red Onion
  • Serrano or Jalapeno Peppers (or Habanero if you love heat)
  • Cilantro
  • Olive Oil 

That’s it! Super simple ingredients, that are easy to find… except that octopus. 

You may be wondering where to buy octopus. Some grocery stores like Whole Foods, etc. may carry octopus at their seafood counter. You can also look for it at Japanese food markets like Uwajimaya. I purchased mine online at at mmmediterranean.com, where it is sold both cooked and uncooked, with just the tentacles, or the whole body. I purchased a medium sized Spanish octopus which is only $35, a great deal if you ask me since it will serve a number of people, and truly is such an impressive dish. 

How to Prepare Octopus

  • My octopus was fully cleaned with the head and beak still attached. You can choose to leave the head attached, and cook it, or simply remove it and dispose of it. (It’s less substantial and tasty than the legs, but can be used in ceviche, stews, etc.) You’ll also need to remove the beak. To do that, look for the black “beak” that’s in the middle of all the legs, right under where the head would be. Use a paring knife to slice around it and carve it out, then dispose of it.

How to Cook Octopus:

  • In a large pot, bring salted water to a boil. Once boiling, add the octopus and cook for 30 minutes over medium heat. Once cooked, let cool and dice into small 1-inch slices. Or you can cook octopus sous vide (my favorite way to prepare it). 

How to Make Octopus Ceviche: 

  • Place the octopus in a bowl, add the lime juice, onions, chiles, cilantro, olive oil, salt and pepper, and let marinate for a couple of hours. 
  • Taste, and season with additional salt and pepper. 
  • Serve chilled with tortillas and garnishes, as desired. 

Wine Pairings for Octopus Ceviche: 

  • Italian Verdicchio
  • Pinot Gris
  • Chablis
  • Vinho Verde
  • Sauvignon Blanc

Overhead shot of octopus ceviche in large grey bowl next to lime slices and tortillas.

Seafood Recipes: 

Overhead shot of octopus ceviche in large grey bowl next to lime slices and tortillas.

Octopus Ceviche (aka Ceviche de Pulpo)

Octopus Ceviche (aka ceviche de pulpo) combines tender octopus with tangy lime juice, red onions, cilantro and chiles for a light and refreshing appetizer. Serve it with tortillas or chips and enjoy! 
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Prep Time: 15 minutes
Cook Time: 30 minutes
Resting time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 6 people

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

  • In a large pot, bring water to a boil. Once boiling, add octopus and cook for 30 minutes over medium heat. Once cooked, let cool and dice into small 1-inch slices.
  • Place the octopus in a bowl, add the lime juice, onions, chiles, cilantro, olive oil, salt and pepper, and let marinate for a couple of hours. Taste, and season with additional salt and pepper.
  • Serve chilled with tortillas and garnishes, as desired.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Large Pot
Large Bowl
Knife

Nutrition

Calories: 224kcal | Carbohydrates: 9g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 350mg | Potassium: 615mg | Fiber: 1g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 24mg | Calcium: 91mg | Iron: 8mg

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