Octopus Ceviche

This tangy and refreshing octopus ceviche is a great introduction to Peruvian
cuisine.

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Side Dish Appetizer

peruvian South American

Seafood ceviche Octopus

🧂 Ingredients

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.

1 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.
2 Add all the ingredients to a bowl. Mix everything together. Place in a sealable
container and in the fridge until ready to eat. Enjoy.