An elegant appetizer, Octopus Ceviche has tender bites of octopus bathed in tangy lime juice with serrano chili for a little kick.
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I was pleasantly surprised when I discovered that ceviche is not always raw. Like with sushi, some types of seafood are more desirable (and safe) to eat cooked. At a beautiful Peruvian restaurant in Manhattan, I first tried octopus ceviche (or ceviche de pulpo). I was all in to split a bright, crisp bottle of rosé, but a bit more uncertain as I agreed to share the octopus ceviche as an appetizer. The thought of raw octopus just did not seem appetizing. However, I’ll try anything once and I was delighted.
Ceviche is a seafood dish, known usually as Peruvian or Ecuadorian, in which the fish is “cooked” in citrus juice, like in this rainbow Citrus Tuna Ceviche Bowls. You can also enjoy ceviche with the seafood cooked, like, with heat, like in this octopus ceviche recipe.
If you do not normally eat tentacles, approaching it may be intimidating. Luckily, octopus is mild, in the sense that it does not have a fishy flavor. It is comparable to calamari, but not as chewy. This ceviche brings out all the deliciousness of the octopus with complements of tangy fresh lime juice, thin slices of onions (that do not overpower the dish), and a perfect amount of heat from the chili pepper.
Enjoying octopus ceviche seems sophisticated. Right? Preparing and serving it is so chic. Octopus ceviche is not your everyday appetizer, like mozzarella sticks or nachos, and it takes little effort to prepare. If you want something fancy, without the drudgery, you will love this octopus ceviche.
Is Octopus Ceviche Healthy?
Yes! Octopus ceviche is high in protein, low in calories, and made with fresh seafood and veggies. Octopus is a wonderful source of iron, potassium, calcium, and B12, and contains omega-3 fatty acids. This dish is pescatarian, whole30, keto, and gluten-free, making it the ultimate dish for that upcoming party where everyone seems to have different dietary restrictions.
Ceviche, Sushi, Tartare… What’s The Difference?
As mentioned previously, I was sure ceviche was a raw fish appetizer. I would also say sushi is raw fish. However, everyone’s intro to sushi is usually an avocado or California roll, and neither has raw fish. Now tartare, that’s raw fish for sure, right? Come to think of it, I love steak tartare though. So let us set the record straight.
Ceviche: As mentioned above, ceviche is seafood marinated in citrus juice, but can be cooked prior, as in octopus ceviche. It is almost always served cold, with chunks of seafood in a citrussy juice.
Sushi: Unbeknownst to many, sushi does not mean raw fish. The term sushi describes the rice, cooked in vinegar that accompanies the fish or veggies that it is served with.
Tartare: I’ve only enjoyed steak and tuna tartare (separately). Both were raw and delicious. So this is the only one on our list which is always served raw or pretty close to raw.
INGREDIENTS
- 1 pound cooked octopus, cut into bite-sized pieces
- 3/4 cup fresh lime juice
- 1/2 red onion, thinly sliced
- 1 serrano chili, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt, to taste
- Black pepper, to taste
- Tortilla chips, for serving
INSTRUCTIONS
Marinate
Combine octopus with lime juice and chill.
Mix
Add onions and chili; refrigerate.
Season
Incorporate cilantro, salt, and pepper; chill.
Serve
Enjoy ceviche chilled with chips.
Devour!
FAQs & Tips
For leftover octopus ceviche pour out excess liquid and store in an airtight container for up to 2 days. This dish can be made a few hours ahead, though it is not recommended since the octopus will “cook” in the citrus bath and get tough.
So, I love everything fresh, but octopus is a dish to cut corners with and buy cooked. Luckily, my local fish market, Fulton Fish, and Whole Foods usually have octopus cooked. You can also purchase frozen octopus, which is already cooked, so you only have to thaw it. Of course, you can cook raw octopus by boiling it for 45 minutes to an hour.
Some people genetically dislike cilantro, I am one of them. It tastes like soap. If a recipe calls for cilantro I replace it with basil, chives, parsley, or dill.
I am also a little picky with onions, though I like them in octopus ceviche. You can replace them with scallions or shallots if you’d like.
Serving Suggestions
Octopus ceviche is best served with crispy Tortilla Chips or even Keto Tortilla Chips. To make it a meal, serve it over a yummy Rice Pilaf, colorful Latin Yellow Rice, or a Cauliflower Rice Stir-Fry.
Traditionally, octopus ceviche is served with Sweet Potatoes or something with corn, like this delicious Grilled Mexican Corn Salad with Tomatillos.
Ingredients
- 1 pound cooked octopus cut into bite-sized pieces
- 3/4 cup fresh lime juice
- 1/2 red onion thinly sliced
- 1 serrano chili seeded and finely chopped
- 1/4 cup fresh cilantro chopped
- Salt to taste
- Black pepper to taste
- Tortilla chips for serving
Instructions
- In a large bowl, combine the cooked octopus and lime juice. Ensure the octopus is well coated with the juice. Cover and refrigerate for 1 hour to marinate.
- Add the sliced red onion and serrano chili to the octopus. Mix well and refrigerate for another 1 hour, allowing the flavors to meld.
- Stir in the chopped cilantro, and season with salt and pepper to taste. Refrigerate for 30 minutes more.
- Serve the ceviche chilled with tortilla chips on the side.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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