Ceviche de Pulpo
The following recipe can be altered to your tastes. You can use frozen fish, shrimp, or octopus. I like to add olive oil just before serving. This allows the “cooking” of the seafood without the oil blocking the absorption of the lime juice into the meat.
Ingredients
- 1 to 2 pounds octopus meat thawed in fridge, legs only Remove and discard head and beak
- 1 cup freshly squeezed lime juice
- 1 small red onion (shallot or scallion may be used)
- 1 thinly sliced hot pepper of choice, or mild sweet bell peppers
- A few sprigs of fresh cilantro to taste
- Salt and pepper to taste
- ¼ to ½ cup extra virgin olive oil (add oil just before serving)
Instructions
- Bring a medium pot of water to a boil. Drop in the octopus and blanch for one minute. Remove from pot, submerge in ice cold water until cool.
- Slice the legs to quarter inch pieces, put in a large bowl.
- Add lime juice. Add more to evenly coat the octpus slices if needed. Add the rest of the ingredients except the oil.
- Toss, cover, and place in the refrigerator for 2 hours.
- Add oil before serving. Toss and season to taste. Spoon ceviche into a bowl and serve with tortillas and guacamole.
- Serving options: As a light lunch or dinner, serve with corn on the cob and sweet potato. This is a popular combo in Peru!
Notes
Please Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Note: If you cannot find raw octopus, then cooked frozen can be used and the dish becomes more of a ceviche-style versus a straightforward ceviche.