This easy Octopus Ceviche (Ceviche De Pulpo) is a tangy and satisfying seafood appetizer.
You know how you can sometimes have an idea of what something will taste like before you ever try it? Due to the idea I had about what octopus would taste like, the first time I tried it was a brave moment in my life. I thought it was going to taste fishy, with a chewy, slimy, or rubbery texture. Obviously, I didn’t have much hope for what I was about to put into my mouth, but I ate it anyway.
Spoiler alert: Octopus doesn’t taste fishy, nor is it chewy, slimy, or rubbery. If you’ve never had octopus before, let me describe it to you: It’s firm and even slightly crunchy, with a sweet, almost lobster-like flavor. It’s absolutely delicious.
If I’ve lured you into trying octopus, you might as well stick around for this octopus ceviche recipe. The octopus is cooked before it’s added to the ceviche, so there’s no raw seafood to fear! The dish has ceviche’s signature lime zing, plus the brightness of cilantro and red onion and the heat of a spicy serrano pepper—and it’s pretty to look at, too.
Is This Octopus Ceviche Healthy?
Yes! Octopus ceviche is high in protein, low in calories and fat, and doesn’t include any added oil or sugar. Octopus is a good source of vitamins and minerals, including iron, selenium, zinc, potassium, calcium, copper, magnesium, and vitamin B12, and it even contains omega-3 fatty acids. The lime juice brings vitamin C, and cilantro contains vitamins A, C, and K. Overall, this dish is low-carb, dairy-free, and pescatarian-friendly.
How To Cook Octopus For Ceviche
You’ll notice that the recipe below calls for cooked octopus. Lots of ceviche dishes call for raw seafood, as it will “cook” in the lime juice’s acidity, but octopus must be cooked before adding it to ceviche.
You can buy octopus pre-cooked, but if that option isn’t available, you’ll need to cook it yourself. Cooking octopus isn’t hard, but it might feel intimidating if you’ve never done it before. Here’s a quick primer on how to prepare raw octopus for this recipe.
- Bring a large pot of salted water to a boil. Make sure the pot is big enough to hold all the octopus.
- Add octopus to the pot. If you’re using whole octopus, it’s fine to boil it whole.
- Boil octopus over medium heat for 30 minutes to 1 hour, until cooked. Cooking times will vary based on how big the octopus pieces are. To check for doneness, pierce the thickest part of a tentacle with a small paring knife. If it goes through with very little resistance, it’s done!
- Turn off the heat. Let the octopus and the water cool off to room temperature.
- Drain the water and wrap the octopus meat in plastic wrap, then chill in the fridge. This prevents the skin from falling off and will make for a better ceviche presentation. You can store the octopus like this for up to 3 days, but it’s ready to use once completely chilled.
- Cut the octopus. If you’re using a whole octopus, cut off each tentacle where it meets the main part of the body. You’ll eventually come across the beak near one of these points; remove it with a knife, and also remove the eyes. Cut everything else into bite-sized pieces for ceviche.
How Do I Store Leftovers?
Ideally, octopus ceviche is eaten fresh, but you can store leftover octopus ceviche in an airtight container in the fridge for up to 2 days. I don’t suggest freezing leftover octopus ceviche because the citrus marinade may affect the texture in an unpleasant way, and the cilantro and onions in the dish won’t have the same texture or flavor once thawed.
Serving Suggestions
Octopus ceviche, of course, goes great with crispy Air-Fryer Tortilla Chips. The corn flavor makes tortilla chips my personal favorite side for ceviche, but you can also serve up ceviche with thick cucumber slices, pita chips, or your favorite cracker (as long as it’s sturdy!). Or whip up a batch of Keto Tortilla Chips for a low-carb alternative. To make this ceviche a full meal rather than an appetizer, serve it over Rice Pilaf, colorful Latin Yellow Rice, or a Cauliflower Rice Stir-Fry. For a lighter option, try serving it with this delicious Grilled Mexican Corn Salad With Tomatillos!
Ingredients
- 1 pound cooked octopus cut into bite-sized pieces
- ¾ cup fresh lime juice
- ½ red onion thinly sliced
- 1 serrano chili seeded and finely chopped
- ¼ cup fresh cilantro chopped
- Salt to taste
- Black pepper to taste
- Tortilla chips for serving
Instructions
- In a large bowl, combine the cooked octopus and lime juice. Ensure the octopus is well coated with the juice. Cover and refrigerate for 1 hour to marinate.
- Add the sliced red onion and serrano chili to the octopus. Mix well and refrigerate once again for 1 hour, allowing the flavors to meld.
- Stir in the chopped cilantro, and season with salt and pepper to taste. Refrigerate for 30 minutes more.
- Serve the ceviche chilled with tortilla chips on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment