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!
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.