Ceviche de Pulpo

Ingredients (4)

1/4 cup(s) kosher salt

5 dried bay leaves

1/2 large white onion

6 garlic cloves

1/2 large carrot, peeled and chopped

1 celery stalk, chopped

1 octopus (3 lb)

2 tablespoon(s) finely chopped onion

1/2 tomato, chopped

1 whole serrano pepper, stemmed, minced

1/4 cup(s) chopped cilantro

1/4 cup(s) V8, chilled

1 tablespoon(s) fresh lime juice

1 teaspoon(s) Cholula sauce

1.5 tablespoon(s) olive oil

1/4 teaspoon(s) salt

1/4 avocado, diced

cilantro, lime wedges and tortilla chips, for garnish


Octopus (Cook up to one day ahead):

  1. Add salt, bay leaves, onion, garlic, carrot and celery to stockpot with 1 1/2 gallons of water and put on high heat.
  2. Bring to boil and continue boiling for 5 minutes.
  3. Add octopus and lower heat. Leave simmer until tender, about 1 hour.
  4. Remove octopus from water and allow to cool at room temperature.
  5. Once cool, thinly slice tentacles into 1/4 inch thick medallions.
  6. Place in a bowl, cover in plastic and refrigerate until ready to prepare ceviche.


To Build Ceviche:

  1. Add tomato, onion, pepper, cilantro, V8 and lime juices, Cholula, olive oil, and salt into a stainless bowl and mix.
  2. Just before serving, add octopus and avocado.
  3. Serve cold and accompany with tortilla chips. Garnish with lime wedges and cilantro leaves.

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