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.
