Octopus Ceviche • Tasty Ceviche De Puplo • Two Purple Figs

Octopus ceviche or ceviche de pulpo, is a bright seafood dish in which tender cooked octopus is seasoned and served right away. The seasoning is a blend of citrus, chile, onion and herbs so each bite tastes of sea, acid and heat. For best results, start with our  Octopus guide on how to cook octopus perfectly. At that point the recipe comes together in less than 5 mins! Read more below!

Octopus is one of the Mediterranean’s favorite seafood treasures! Similar to Sardines, it’s not as popular here, however it has recently gained some traction which we LOVE.

We made Grilled Octopus ALL summer on the Mediterranean and it’s a treat! That guide will guarantee a fool proof way for you to cook octopus from scratch. That is SUPER important as the first step before making our ceviche.

Since octopus can be chewy if not cooked well, the two most important parts of this ceviche recipe are cooking the fresh octopus, and then marinating it.

What is Octopus Ceviche?

Octopus ceviche (ceviche de pulpo) is a ceviche recipe that uses cooked octopus, cut into chunks. The marinade remains the same, mainly citrus (lime or lemon) with aromatics (red onion, cilantro), chiles and often diced avocado or tomato.

Unlike raw fish ceviche (Peruvian style), many regional octopus ceviches use pre-cooked octopus because octopus is dense and benefits from a tenderizing cook before acid finish. Our Ceviche recipes include Tuna Ceviche and Shrimp Ceviche,

The dish originally from Peru has spread to Mexico, Ecuador with slight variations.

Why You’ll Love Octopus Ceviche

• Textural contrast: tender, slightly chewy octopus against crunchy onion and crisp cucumber.
• Bright, savory flavor: citrus, chile heat and fresh herbs make it light but wildly flavorful.
• Versatile: serve as an elegant appetizer, a light main with tortillas, or on tostadas.
• Make-ahead friendly: cooked octopus can be prepared in advance; final assembly is fast.

Ingredients You’ll Need

• Octopus. You need to start with fresh octopus (you can find it at whole foods, among other grocery stores). And then you’ll cook it according to our guide.
• Fresh limes. You can use limes + lemon  juices.
• Red onion. Diced finely.
• Fresh cilantro. chopped
• Fresh chiles. : Your favorite hot peppers such as Serrano or jalapeño (seeded to lower heat).
• Optional: cucumber, tomato, avocado, orange segments, or mango for regional twists
• Olive oil & seasoning: You need a small drizzle, sea salt, black pepper
• Serving:  Optionally finish with leche de tigre (Peruvian marinade), chili oil, toasted corn or tortilla chips.

How to make Octopus Ceviche

Cook the Octopus 

Cooking the octopus until tender is the MAIN component here. Our guide uses the classic way of the Mediterranean which is simmering.  Here’s a brief recap of ways to cook octopus:

1. Simmering (our way)

Bring a large pot of water to a simmer with aromatics (bay leaves , white onion, cloves of garlic) and salt. Submerge octopus, reduce to a gentle simmer, and cook depending on size.

A small size octopus requires about 25–40 min while larger ones need 60–90 min until a knife slides in easily. Test the thickest part of the tentacle for tenderness. Let the octopus cool completely in the cooking liquid

  2. Sous-vide (new way)

According to tested methods by Serious Eats, this is the most precise, but not classic for us. Vacuum-seal octopus with a splash of olive oil; cook at 77–85°C (170–185°F for 4–6 hours (times/temps vary by recipe).

3. Pressure cooker / Instant Pot (our way)

Similar to our boiling method and using the same aromatics. Use your instant pot on pressure cook at high level and cook for about 18-30 minutes.

Marinating the Octopus

1. Once the octopus is fully cooked and cooled down, you need to drain it and pat it dry from any moisture.
2. If you’re rushed, cool the octopus in ice water.
3. Then slice the tender octopus tentacles into about half an inch pieces.
4. Mix it in a plate with the lime/lemon juice, onions, cilantro, chilies, tomatoes and avocados.
5. Season and add additional salt if you need.
6. Mix well and serve with tortilla chips right away!

Octopus Ceviche Recipe Tips

1. Buy good octopus. We prefer flash-frozen as it’s so hard to find fresh. Make syre to thaw fully before use.
2. Cook the octopus with plenty of aromatics –follow our GUIDE.
3. Use a gentle simmer, not a rolling boil when cooking the octopus. A violent boiling toughens the fish, so make sure  water is at a gentle simmer always.
4. Test for doneness frequently because octopus size varies widely!! So around 25 minutes, begin testing.
5. Key doneness is measured when you pierce the thickest part of a tentacle with a knife. It should come out with minimal resistance, but not fall apart. Overcooking leads to stringy mush; undercooking is tough.
6. Don’t over-marinate the cooked octopus. The cooked pulpo will absorb acid and soften up tremendously with every minute. So 20 minutes is usually ideal for flavor without texture loss.
7. Flavor your ceviche to your taste, making sure to add the main components. Citrus brightens it up, salt enhances flavor, and olive oil or avocado breaks down the acidity. Aromatics like onions and tomatoes make it juicy and tasty. Fresh cilantro adds the fresh feel in every bite.
8. Classic Peruvian ceviche is made using raw fish and relies on leche de tigre and specific citrus blends to cure the raw fish. Since octopus ceviche typically is already COOKED, it’s safer and doesn’t require heavy acid for curing.
9. Safety: if you serve a ceviche that uses raw seafood such as Tuna Ceviche or Shrimp Ceviche , you need to follow strict sourcing and chilling steps. Also make sure who you’re serving it to, it’s not safe for everyone. Read about it in our ceviche posts.

Ceviche Variations & Platings

• Try other Seafoods:  Tuna Ceviche and Shrimp Ceviche.
• Mexican-style octopus ceviche: lime, tomato, cucumber, avocado, cilantro, and serrano; serve with tostadas.
• Peruvian-inspired: use leche de tigre, aji amarillo and serve with cancha and sweet potato.
• Charred octopus ceviche: grill octopus briefly after simmering for smoky char, then finish in citrus for a complex flavor.
• Caribbean style: include coconut milk or diced mango and use Scotch bonnet for heat.

Do you cook octopus before ceviche?

Yes, ALWAYS. Because octopus is tough when raw, most home and restaurant ceviches use pre-cooked octopus that is then marinated briefly in citrus.

How do you tenderize octopus for ceviche?

Tenderize the octopus by following our guide for cooking octopus in a low simmer.

How long should octopus marinate in lime juice?

An average of 15-20 minutes of marinade is enough as the acid will tenderize the texture.

Can you make octopus ceviche ahead of time?

Yes very much! Cook the octopus and keep it in the fridge for 2-3 days. Prepare the other ingredients and keep them in the fridge for 1 day in advance. 20 minutes before serving, mix everything together.

Is octopus ceviche safe for pregnant women?

If the octopus is cooked, then absolutely yes. Pregnant women should avoid raw fish/seafood and be cautious with ceviche made from raw.

What pairs well with octopus ceviche?

Tostadas, crisp tortilla chips, plantain chips, fried yuca. For homemade versions try our Pita Chips and Homemade Potato Chips.

Can I use bottled lime juice?

Fresh lime juice is strongly recommended for flavor and aroma. Bottled juice lacks brightness and can be more bitter, so we don’t recommend them.

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