Ingredients
Seafood
- 2 pounds octopus meat
Marinade and Toppings
- 1 ¼ cups freshly squeezed lime juice
- 1 small red onion, thinly sliced
- 1-2 serrano or jalapeño chiles, thinly sliced
- ¼ cup chopped cilantro
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
To Serve
- Corn tortillas
- Lime wedges
- Radishes, thinly sliced
- Jalapeños, thinly sliced
Instructions
- Cook the octopus: In a large pot, bring water to a boil over medium heat. Once boiling, add the octopus meat and cook for 30 minutes until tender. Remove the octopus from the water and allow it to cool completely. Once cool, dice the octopus into small 1-inch slices to prepare for marinating.
- Marinate the octopus: Place the diced octopus in a large bowl. Add the freshly squeezed lime juice, thinly sliced red onions, serrano or jalapeño chiles, chopped cilantro, extra virgin olive oil, and season with salt and pepper. Mix well to ensure all the ingredients are combined. Cover and let the mixture marinate in the refrigerator for about 2 hours, allowing the flavors to meld and the lime juice to ‘cook’ the octopus.
- Season and serve: After marinating, taste the ceviche and adjust seasoning with additional salt and pepper if necessary. Serve the ceviche chilled alongside warm corn tortillas, lime wedges, thinly sliced radishes, and extra jalapeños, allowing guests to customize their servings to taste.
Notes
- Cooking the octopus until tender is crucial; overcooking can make it rubbery.
- The lime juice not only adds flavor but also ‘cooks’ the octopus, so ensure adequate marinating time for the best texture and taste.
- Adjust the number of chiles according to your preferred spice level.
- For a gluten-free option, serve with corn tortillas as recommended.
- Leftover ceviche can be stored in the refrigerator for up to 24 hours but is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
