Peruvian Octopus Ceviche

Ingredients

• 1.5 lb pre-cooked octopus tentacles
• ¾ cup fresh lime juice
• ¼ cup fresh lemon juice
• 1 medium red onion
• 2 tablespoons Peruvian ají amarillo paste (or ají amarillo peppers)
• ½ cup fresh cilantro leaves
• 1 small fresh habanero pepper
• 1 teaspoon sea salt
• 3 tablespoons extra-virgin olive oil
• ¼ cup white fish stock or seafood broth (cold)
• 2 medium sweet potato (for serving)
• 1 cup corn kernels (for serving, fresh or frozen)
• 2 whole lime wedges (for serving)

Instructions

1. 1

   Prepare the octopus: Cut the pre-cooked octopus tentacles into bite-sized pieces about 3/4-inch long, cutting cleanly through the suction cups for even texture. Place in a large glass or ceramic bowl—avoid metal, which can react with the citrus acid.

2. 2

   Prepare the red onion: Peel one medium red onion and slice it paper-thin (about 1/16-inch thick) on a mandoline or with a sharp knife. Separate the layers and add to the bowl with the octopus.

3. 3

   Make the curing liquid: Pour 0.75 cup fresh lime juice and 0.25 cup fresh lemon juice into a small bowl. Add 2 tablespoons of Peruvian ají amarillo paste (or blend 2 fresh ají amarillo peppers smooth) and stir until combined. This creates the signature yellow-gold color and fruity heat of Peruvian ceviche.

4. 4

   Pour the citrus mixture over the octopus and onions. Add 0.25 cup of cold white fish stock or seafood broth to temper the acidity slightly. Season with 1 teaspoon sea salt. Stir gently to combine, making sure the octopus is fully submerged. Cover and refrigerate for 10-15 minutes—the citrus acid will firm the texture and meld the flavors without actually cooking.

5. 5

   While the ceviche cures, prepare the garnish: Seed and finely mince 1 small fresh habanero pepper (or ají rojo if you prefer milder heat). Roughly chop 0.5 cup fresh cilantro leaves. If serving with sides, boil 2 medium sweet potatoes until fork-tender, about 12-15 minutes, and roast or boil 1 cup of fresh corn kernels until just tender.

6. 6

   After 10-15 minutes of marinating, taste the ceviche for balance—the octopus should be tender with a bright citrus bite, not mushy or over-acidic. Gently stir in 3 tablespoons extra-virgin olive oil to add richness and balance the citrus.

7. 7

   Transfer the ceviche to a shallow serving bowl or divide among four chilled bowls. Top with the minced habanero and fresh cilantro. Serve immediately alongside chunks of boiled sweet potato, corn kernels, and lime wedges—these traditional sides cool the heat and add textural contrast. Eat immediately while the octopus is cold and the flavors are bright.

Tools you’ll need

• large glass or ceramic bowl
• mandoline or sharp knife
• small mixing bowl
• cutting board
• chef's knife
• spoon for stirring
• shallow serving bowls
• instant-read thermometer (optional, for monitoring octopus doneness if cooking from raw)

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