I’m a huge fan of octopus. You’ll see fabulous octopus recipes all over the world, from Europe to Asia to the home of octopus ceviche – Peru! Normally ceviche is made with raw fish that gets ‘cooked’ in lime juice. Yet this tasty octopus ceviche starts with cooked octopus. Have no fear, cooking octopus is not at all challenging – and there’s a few different ways to do it!
Last year I spent some time in Peru and fell in love with the cuisine. Of course, most people know the most famous dish – ceviche. Previously my only ceviche recipe on this site was for whitefish with mango and coconut, but I plan on adding quite a few more. This octopus ceviche for example is bright and refreshing, and sure to impress your friends and family.
A few days ago I saw a great deal on fresh octopus so I ended up buying a couple kilos. I was in the process of making a tako poke (Hawaiian marinated octopus) when I thought, “this would be fantastic as a ceviche as well.” So here we are, with a vibrant octopus ceviche perfect as an appetizer or side.
How To Cook Octopus
To cook the octopus bring a pot of water to a rolling boil. Place the octopus into the pot and boil for about 18 minutes. This is for my octopus tentacles, if yours are very large you may need to cook longer. Octopus should be firm but not rubbery – it may take a bit of getting used to, so if you are just starting out I suggest starting with one tentacle and testing it before committing all of the rest.
To store the octopus I suggest cutting the tentacles apart and storing them in an airtight container in the fridge until you are ready to use. If you don’t want to cook your own octopus, you can buy cooked ones online.
How To Make Octopus Ceviche
This ceviche recipe is so easy. Once you have the octopus cooked it is a simple matter of cutting and mixing. You can get creative with your ingredients, so think of my recipe as more of an outline or a guide.
- 500 grams Octopus Tentacles (cooked and sliced into bite size pieces)
- 4 tbsp Red Onion (diced)
- 150 ml Pineapple Juice
- 50 ml Lime Juice (this is about 1.5 limes, but if you have weak or extra juicy limes it may be different. Best to taste as you go)
- 1/2 tsp Salt
- 3 tbsp Olive Oil (extra virgin, cold pressed. As this dish isn’t being cooked you want to use a really high quality olive oil).
- 1-2 Chili Peppers (sliced, adjust to taste).
To make this octopus ceviche simply add all your ingredients to a large bowl and mix. Taste after mixing and adjust your seasonings as you see fit.
Store your homemade octopus ceviche in airtight containers (I love how useful these jars are). It should be good for up to 3 days, although it is likely you’ll scarf it down right away if you are anything like my friends. Enjoy!
Try These Other Delicious Octopus Recipes
- Balsamic Grilled Octopus With Polenta
- Tako Poke
- Grilled Octopus Tacos
- Ratatouille Octopus Tartelettes
- 500 grams Octopus Tentacles cooked and sliced into bite size pieces
- 4 tbsp Red Onion diced
- 150 ml Pineapple Juice
- 50 ml Lime Juice this is about 1.5 limes, but if you have weak or extra juicy limes it may be different. Best to taste as you go
- 1/2 tsp Salt
- 3 tbsp Olive Oil extra virgin, cold pressed. As this dish isn’t being cooked you want to use a really high quality olive oil.
- 1-2 Chili Peppers sliced, adjust to taste.
- Set a pot of water on a rolling boil and cook the tentacles for 15-20 minutes. They should be tender but not rubbery. Alternatively, and this is better for large diameter tentacles, set a pot of water on a gentle simmer and let the tentacles cook for 45 minutes to an hour.500 grams Octopus Tentacles
- Add all the ingredients to a bowl. Mix everything together. Place in a sealable container and in the fridge until ready to eat. Enjoy.4 tbsp Red Onion, 150 ml Pineapple Juice, 50 ml Lime Juice, 1/2 tsp Salt, 3 tbsp Olive Oil, 1-2 Chili Peppers