Description
A refreshing and vibrant Mexican seafood dish made with tender octopus marinated in fresh lime and lemon juice, mixed with crisp vegetables, chili, and herbs for a zesty, flavorful bite.
Ingredients
Scale
- 2 pounds octopus, cleaned and boiled until tender
- 1 large red onion, finely sliced
- 1 cup cucumber, diced
- 2 medium tomatoes, diced
- 1 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 1/2 cup fresh cilantro, chopped
- 1–2 jalapeño or serrano chilies, finely minced
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 large avocado, diced (optional)
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil to cook the octopus until tender, about 40–45 minutes.
- Combine Ingredients: Once the octopus is cooled, chop into bite-sized pieces and mix with onion, cucumber, tomatoes, chili, and cilantro in a large bowl.
- Prepare Your Cooking Vessel: Use a large glass or ceramic bowl to prevent citrus reaction.
- Assemble the Dish: Pour lime and lemon juice over the mixture, drizzle olive oil, and season with salt. Stir gently to combine.
- Cook to Perfection: Refrigerate the ceviche for at least 30 minutes to let the flavors meld.
- Finishing Touches: Fold in diced avocado just before serving, if using.
- Serve and Enjoy: Spoon into chilled bowls or glasses, garnish with cilantro, and enjoy with tortilla chips or tostadas.
Notes
- Note: Always use fresh citrus juice for the best flavor.
- Chill the ceviche thoroughly before serving for maximum refreshment.
- Leftovers are best enjoyed within 24 hours for optimal texture.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg