Ceviche de Pulpo, which translates to octopus ceviche, is a refined take on the traditional Latin American seafood dish. It balances bright citrus, fresh herbs, and tender octopus. Our pre-cooked octopus allows quick preparation while achieving a luxurious and refreshing result. This Spanish-inspired variation is perfect as a light appetizer or elegant main course, especially with classic coastal accompaniments.
Ingredients
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32oz octopus (12 tentacles), cut into bite-sized pieces
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1 small red onion, thinly sliced
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Juice of 8 limes
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2–3 tbsp fresh cilantro, chopped
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2 tbsp olive oil
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Salt, to taste
- Optional: 2–3 serrano or red chilies, thinly sliced
- Optional: Serve with Plantain chips or Avocado slices
Instructions
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Place the sliced onions in a bowl of salted water and soak for 10 minutes. Drain and rinse. This step softens their sharpness.
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In a glass or ceramic bowl, combine the octopus with lime juice, half the onions, chilies (if using), and a pinch of salt. Cover and refrigerate for at least 2 hours.
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Mix the rest of the onions with a splash of lime juice and a pinch of salt. Let them marinate separately for 2 hours.
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Before serving, add the remaining marinated onions, chopped cilantro, and olive oil to the octopus mixture. Toss to combine and adjust seasoning as needed.
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Plate chilled ceviche with avocado and your choice of crispy sides like chifles or tostado corn. Add hot sauce for extra heat, if desired.
Ceviche de Pulpo is a bright, refreshing way to enjoy octopus in a refined format. Its combination of acidity, texture, and subtle heat makes it a crowd-pleaser that's surprisingly simple to prepare.
