Octopus Ceviche: A Recipe by Carmelita Seafood

Octopus Ceviche: A Recipe by Carmelita Seafood

Cooked Octopus Ceviche Recipe (Ceviche de Pulpo)

Cooked Octopus Ceviche (Ceviche de Pulpo)

A refreshing Mexican seafood dish with citrus and fresh vegetables

Prep Time: 20 minutes
Marinating Time: 15-20 minutes
Total Time: 35-40 minutes
Servings: 4-6

Ingredients

Main Ingredients

  • 1 lb cooked octopus tentacles, sliced into bite-sized pieces
  • 1/2 red onion, thinly sliced
  • 1/2 cucumber, diced
  • 1 tomato, diced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1/4 cup fresh cilantro, chopped

Dressing

  • Juice of 4 limes
  • Juice of 1 lemon
  • Salt and pepper to taste

For Serving

  • 1 avocado, diced (optional)
  • Tortilla chips or tostadas

Instructions

1
Prepare the Ingredients: In a large mixing bowl, combine the cooked octopus, red onion, cucumber, tomato, jalapeño (if using), and cilantro.
2
Add the Citrus Juice: Pour the lime and lemon juice over the mixture. Toss everything together to ensure the octopus is well-coated in the citrus juices.
3
Season: Add salt and pepper to taste. Adjust the seasoning as needed.
4
Marinate: Let the ceviche sit for about 15-20 minutes in the refrigerator to allow the flavors to meld together.
5
Serve: Add the diced avocado just before serving, if desired. Serve the ceviche chilled with tortilla chips or on tostadas.
Enjoy this refreshing and flavorful Cooked Octopus Ceviche chilled as an appetizer or light meal!

Chef's Tips

  • Make sure the octopus is properly cooked and tender before making the ceviche
  • Cut all vegetables into similar-sized pieces for best presentation
  • Add the avocado last to prevent browning
  • Adjust the amount of jalapeño based on your preferred spice level
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