Can I add different seafood to the ceviche?

Octopus and shrimp ceviche is a common combo, so feel free to add 1/2 pound of cooked shrimp (cut to about the same size as the octopus rounds) and double the citrus and olive oil. If you're looking for a Crab Ceviche (Jaiba Ceviche ) try my easy recipe. Make both crab and octopus ceviche for a fun brunch bar!

How long does ceviche take to cure?

Depending on the size of the seafood pieces, you will need at least 30 minutes and normally an hour for the citrus to “cook” the seafood. Because we're starting with cooked seafood in this recipe, we are using the citrus to flavor, rather than cook.

What is the best way to serve ceviche?

I love serving octopus ceviche on a bed of smashed avocado over a crispy tostada shell, but there are so many ways to serve ceviche! For a list of my favorite ways, see my article on How to Serve Ceviche at Home.

How to store leftover ceviche?

To store leftover octopus salad, keep ceviche in a non-reactive container (airtight) in the refrigerator for up to 2 days.

Octopus Ceviche Recipe (Ceviche de Pulpo)

Ingredients

Scale

1/2 pound cooked octopus

1/4 cup red onion, thinly sliced

1 jalapeño pepper, finely diced

1/3 cup fresh lime juice

3 tablespoons fresh orange juice

2 tablespoons extra virgin olive oil

1 teaspoon salt

1/4 cup cilantro, finely diced

For serving:

1 large avocado, peeled and diced or smashed with lime juice

1/2 cup tomato, diced (optional)

Crispy tortilla chips or tostada shells

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Instructions

To begin, slice octopus tentacles into thin coins. Add to a glass bowl. Slice red onion into thin half moons. To mellow the sharpness of the onion, soak in cold water for 10 minutes, then drain and add to the octopus.
Dice jalapeño (remove seeds and white ribs inside the pepper for a milder flavor) and add to ceviche mix.
Squeeze oranges and limes and add juice to the glass bowl of octopus. Add olive oil and salt. Finally, dice cilantro and add to ceviche. Toss the mixture. Cover well and refrigerate for 2 hours.
Before serving, taste the octopus and adjust seasoning. Ceviche can be served straight out of the bowl, or add diced tomatoes and ripe avocado to the mixture.
Serve with tortilla chips and lime wedges.

Notes

Note: To prepare a raw, fresh octopus, ask your fishmonger to clean the octopus for you when you purchase. If buying frozen octopus, the freezing process works as a tenderizing method. If you’ve purchased fresh octopus, I recommend freezing for a day or two before preparing. To cook raw octopus, bring a large pot of water to boil with enough water to fully cover the octopus. Add one onion, cut in half, 2 tablespoons of red wine vinegar, 2 bay leaves, 10-15 peppercorns and 1 tablespoon of salt. Once the water comes to a boil, add the octopus to the hot water and reduce heat to a simmer. Cook the octopus for 40-45 minutes. Drain the octopus and let it cool enough to handle, then slice according to recipe instructions above.

Prep Time: 10
Category: Easy Recipes
Method: No Cook
Cuisine: South American