Ceviche is a typical dish in some South American countries, particularly Peru.
The term “ceviche” is believed to have come from the Quechua word “siwichi”, which means “soft or fresh fish”, although there are theories about its origins.
The traditional recipe for Peruvian ceviche is made with fresh fish or seafood, lemon and lime, onion, hot chili pepper and fresh cilantro.
The acidity of the lemon juice “cooks” the raw fish or seafood. Although the classic recipe is prepared this way, not all ceviches are made using raw fish or seafood.
A highly recommended, tasty and easy alternative is octopus ceviche. All ceviches call for quality products, which is why el Rey del Pulpo precooked octopus is just the right thing.
Octopus ceviche is a fresh, different and easy-to-prepare recipe. We’re sure that you’ll just love this recipe!
2 el Rey del Pulpo precooked chilled octopus tentacles
1 red onion
Salt and pepper
Chili or red chili pepper (optional)