Octopus Ceviche
Ingredients
Octopus
- 1 pound Octopus fresh or frozen , cooked using this GUIDE
Ceviche
- 1/3 cup Lime Juice
- 1 Red Onion Finely Diced
- 2/3 cup Tomatoes Finely Diced
- 1/4 cup Cilantro
- 2 tablespoons Olive oil extra virgin olive oil
- 1 jalapeno finely diced
- 1/2 teaspoon salt and pepper if you prefer
Instructions
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Cooking the octopus until tender is the MAIN component here. Our guide uses the classic way of the Mediterranean which is simmering. Here's a brief recap of ways to cook octopus:
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Simmering (our way)
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Bring a large pot of water to a simmer with aromatics (bay leaves , white onion, cloves of garlic) and salt. Submerge octopus, reduce to a gentle simmer, and cook depending on size.
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A small size octopus requires about 25–40 min while larger ones need 60–90 min until a knife slides in easily. Test the thickest part of the tentacle for tenderness. Let the octopus cool completely in the cooking liquid
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Sous-vide (new way)
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According to tested methods by Serious Eats, this is the most precise, but not classic for us. Vacuum-seal octopus with a splash of olive oil; cook at 77–85°C (170–185°F for 4–6 hours (times/temps vary by recipe).
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Pressure cooker / Instant Pot (our way)
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Similar to our boiling method and using the same aromatics. Use your instant pot on pressure cook at high level and cook for about 18-30 minutes.
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Marinating the Octopus
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Once the octopus is fully cooked and cooled down, you need to drain it and pat it dry from any moisture.
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If you're rushed, cool the octopus in ice water.
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Then slice the tender octopus tentacles into about half an inch pieces.
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Mix it in a plate with the lime/lemon juice, onions, cilantro, chilies, tomatoes and avocados.
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Season and add additional salt if you need.
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Mix well and serve with tortilla chips right away!
Recipe Notes
Octopus Ceviche Recipe Tips
- Buy good octopus. We prefer flash-frozen as it's so hard to find fresh. Make syre to thaw fully before use.
- Cook the octopus with plenty of aromatics --follow our GUIDE.
- Use a gentle simmer, not a rolling boil when cooking the octopus. A violent boiling toughens the fish, so make sure water is at a gentle simmer always.
- Test for doneness frequently because octopus size varies widely!! So around 25 minutes, begin testing.
- Key doneness is measured when you pierce the thickest part of a tentacle with a knife. It should come out with minimal resistance, but not fall apart. Overcooking leads to stringy mush; undercooking is tough.
- Don’t over-marinate the cooked octopus. The cooked pulpo will absorb acid and soften up tremendously with every minute. So 20 minutes is usually ideal for flavor without texture loss.
- Flavor your ceviche to your taste, making sure to add the main components. Citrus brightens it up, salt enhances flavor, and olive oil or avocado breaks down the acidity. Aromatics like onions and tomatoes make it juicy and tasty. Fresh cilantro adds the fresh feel in every bite.
- Classic Peruvian ceviche is made using raw fish and relies on leche de tigre and specific citrus blends to cure the raw fish. Since octopus ceviche typically is already COOKED, it's safer and doesn’t require heavy acid for curing.
- Safety: if you serve a ceviche that uses raw seafood such as Tuna Ceviche or Shrimp Ceviche , you need to follow strict sourcing and chilling steps. Also make sure who you're serving it to, it's not safe for everyone. Read about it in our ceviche posts.
Ceviche Variations & Platings
- Try other Seafoods: Tuna Ceviche and Shrimp Ceviche.
- Mexican-style octopus ceviche: lime, tomato, cucumber, avocado, cilantro, and serrano; serve with tostadas.
- Peruvian-inspired: use leche de tigre, aji amarillo and serve with cancha and sweet potato.
- Charred octopus ceviche: grill octopus briefly after simmering for smoky char, then finish in citrus for a complex flavor.
- Caribbean style: include coconut milk or diced mango and use Scotch bonnet for heat.
Why Is My Octopus Tough?
Octopus becomes tough when undercooked. To fix this, simmer longer until tender.
Why Does My Ceviche Taste Too Sour?
Too much citrus juice can dominate the dish. To fix this, balance with olive oil, avocado, or additional seafood.
Why Is My Ceviche Watery?
Excess liquid can come from vegetables. To fix this, drain watery vegetables or reduce marinade.
Why Is My Ceviche Bland?
Ceviche relies on proper seasoning. To fix this, add more salt, citrus zest, or fresh herbs.
Storage and Food Safety
Octopus ceviche is best enjoyed fresh. Refrigerate leftovers in an airtight container for up to 1 day. Reheating is not recommended.
Do you cook octopus before ceviche?
Yes, ALWAYS. Because octopus is tough when raw, most home and restaurant ceviches use pre-cooked octopus that is then marinated briefly in citrus.
How do you tenderize octopus for ceviche?
Tenderize the octopus by following our guide for cooking octopus in a low simmer.
How long should octopus marinate in lime juice?
An average of 15-20 minutes of marinade is enough as the acid will tenderize the texture.
Can you make octopus ceviche ahead of time?
Yes very much! Cook the octopus and keep it in the fridge for 2-3 days. Prepare the other ingredients and keep them in the fridge for 1 day in advance. 20 minutes before serving, mix everything together.
Is octopus ceviche safe for pregnant women?
If the octopus is cooked, then absolutely yes. Pregnant women should avoid raw fish/seafood and be cautious with ceviche made from raw.
What pairs well with octopus ceviche?
Tostadas, crisp tortilla chips, plantain chips, fried yuca. For homemade versions try our Pita Chips and Homemade Potato Chips.
Can I use bottled lime juice?
Fresh lime juice is strongly recommended for flavor and aroma. Bottled juice lacks brightness and can be more bitter, so we don't recommend them.
What does octopus ceviche taste like?
It tastes bright, citrusy, slightly briny, and refreshing with tender seafood texture.
What do you serve with octopus ceviche?
Common accompaniments include tortilla chips, tostadas, avocado, or plantain chips. The variety of plantains in many South American cuisines include tostones or patacones, chifles. Also popular serving is boiled corn or sweet potato (especially in Peru).