Ceviche is a dish eaten in several 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 a number of theories about the term’s origins.
Traditional 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 high-quality products, which is why el Rey del Pulpo precooked octopus is just the right thing for octopus ceviche.
This octopus ceviche is fun, fresh and easy to prepare. We’re sure that you’ll just love it!
2 el Rey del Pulpo precooked chilled octopus tentacles
1 red onion
Salt and pepper
Chili or red chili pepper (optional)
If you like recipes for cold dishes, try this delicious octopus salad with raspberries and mango. Or if you’re into preparing traditional recipes from other countries, try your hand at these octopus gyozas or at these mexican octopus tacos and nachos with guacamole.
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