Octopus Ceviche
Tender cooked octopus "cooks" in bright citrus and chili, ready in 10 minutes. Fresh, tangy, and killer as an appetizer or light dinner with tortilla chips.
- Total time
- 10 min
- Servings
- 2
- Calories
- 145
- Protein
- 22g
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Ingredients
- 12 oz pre-cooked octopus tentacles
- ¾ cup lime juice
- ½ medium red onion, thinly sliced
- 1 tbsp ají amarillo or other hot chili, minced
- ¼ cup cilantro, chopped
- ½ medium jalapeño, sliced thin
- 1 pinch salt to taste
Instructions
- 1
Cut cooked octopus into bite-sized pieces and place in a bowl.
- 2
Pour lime juice over octopus and stir gently to combine.
- 3
Add red onion, ají amarillo, jalapeño, and a pinch of salt. Toss well.
- 4
Let sit for 5 minutes so flavors meld and octopus firms slightly in the acid.
- 5
Fold in cilantro just before serving. Taste and adjust salt and heat.
- 6
Serve chilled or at room temperature with tortilla chips or crusty bread.
Tools you’ll need
- cutting board
- chef's knife
- medium bowl
- spoon
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