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
5 limes
3 lemons
Fresh cilantro
Salt and pepper
Chili or red chili pepper (optional)
Set aside half of the onions and add right before serving to keep that fresh crunch and give your ceviche a lovely bite.
Ceviche is also ubiquitous in Ecuador. If you’d like to make Ecuadorian-style ceviche, use all the ingredients listed in this octopus ceviche recipe and add tomato sauce, 1 diced tomato and ½ green pepper, diced.
You can serve octopus ceviche with other traditional Latin American dishes, such as chifles (green plantain chips) and patacones or tostones (fried plantain slices).
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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I’ve just discovered your great variety of recipes for Octopus which I love!
How can I print any of the recipes so I can try them out??