Peruvian Octopus Ceviche
Tender octopus cured in bright lime juice with red onion, cilantro, and a touch of heat. A classic Peruvian dish that feels elegant but requires no cooking.
- Total time
- 25 min
- Servings
- 4
- Calories
- 195
- Protein
- 28g
Ingredients
- 1.5 lb octopus, cooked and chilled
- 6 whole lime
- ½ medium red onion
- ¼ cup fresh cilantro
- 1 whole serrano chile
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- 1
Cut octopus into bite-size pieces (about 1 inch). Transfer to a medium bowl.
- 2
Halve and juice all 6 limes directly over the octopus. Toss to coat evenly.
- 3
Slice red onion into thin half-moons. Mince cilantro and serrano chile separately.
- 4
Add onion, cilantro, chile, salt, and olive oil to the bowl. Stir gently.
- 5
Let sit at room temperature for 10 minutes so the lime juice fully cures the octopus.
- 6
Taste and adjust salt or lime juice. Serve immediately in a chilled bowl.
Tools you’ll need
- sharp chef's knife
- cutting board
- medium mixing bowl
- citrus juicer or reamer
- serving spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
