Ceviche De Pulpo


1 ½ lb cooked octopus meat
2 small tomatoes
1-2 jalapeño peppers, seeded and minced
1 small red onion, chopped
1 handful cilantro, finely chopped
2 generous pinches of sea salt
Juice of 8 limes
Avocado for garnish


Slice octopus tentacles and cube body meat in 1/2 inch chunks.
Quarter tomatoes, remove seeds and then dice. Slice jalapeño lengthwise, remove seeds and ribs, then mince. Peel and chop red onion. Wash and rough chop cilantro.
Combine above ingredients with salt and then squeeze limes over entire mixture. Stir well and refrigerate for 24 hours.
Pour mixture into a festive serving bowl. Remove whole half of avocado from skin, thinly slice, fan and place on side of ceviche as a garnish.


Anonymous's picture

Mr B, what a gorgeous picture. I am also eating Ceviche de Pulpo almost everyday while here in Zihua. Nothing better!


Alisa's picture

This sounds amazing. Thanks for the recipe, I will have to try it. I make a Ceviche which my husband and I first tried at Mamma's Fish House in Maui. It is the same idea as the recipe here but you add some coconut milk. Delicious!

kyle's picture

oohh it looks good


Ceviche is popular in latin america and though many versions are made with raw fish that "cooks" in lime juice, octopus needs to be pre-cooked. However, the overnight marinating in lime juice does serve to further tenderize the octopus in addition to flavoring it. Some people like to add shrimp (raw or cooked) to this dish and it is also often served with tortilla chips. You can decrease the spice by reducing or removing the jalapeño. Spice can be increases by adding hot sauce and/or substituting the jalapeño for a hotter pepper, like the habanero. Another variante includes orange juice, which will increase the acid but also kicks up the sweetness of the dish.

Other Names:

Octopus ceviche


4 as an appetizer or part of light lunch


Thursday, December 10, 2009 - 2:42am


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