📝 About This Recipe
This vibrant Peruvian-inspired ceviche features tender, slow-simmered octopus marinated in a zesty 'leche de tigre' of fresh lime juice and aromatic peppers. The contrast between the meaty, buttery texture of the octopus and the crisp crunch of red onions and cilantro creates a refreshing symphony of coastal flavors. Perfect for warm afternoons, this dish captures the essence of the Pacific shore with every bright, acidic bite.
🥗 Ingredients
The Octopus & Aromatics
- 2 lbs Fresh octopus (cleaned and beak removed)
- 1/2 piece White onion (large chunks)
- 2 pieces Bay leaves
- 10 pieces Black peppercorns (whole)
- 2 tablespoons Sea salt (for the boiling water)
The Marinade (Leche de Tigre)
- 1 cup Fresh lime juice (freshly squeezed, about 8-10 limes)
- 2 tablespoons Aji Amarillo paste (for authentic Peruvian heat)
- 2 cloves Garlic (pressed or finely grated)
- 1 teaspoon Fresh ginger (finely grated)
- 1 small Red onion (thinly sliced into half-moons)
- 1/4 cup Fresh cilantro (finely chopped)
- 1/2 piece Habanero or Rocoto pepper (seeded and minced very finely)
Accompaniments & Garnish
- 1 large Sweet potato (boiled, peeled, and sliced into rounds)
- 1 cup Choclo or sweet corn (cooked kernels)
- 1 bag Plantain chips (for serving)
- 2 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Fill a large stockpot with 4 quarts of water. Add the white onion chunks, bay leaves, peppercorns, and sea salt. Bring to a rolling boil.
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2
Perform the 'scaring' technique: Hold the octopus by the head and dip the tentacles into the boiling water for 3 seconds, then remove. Repeat this 3 times until the tentacles curl up tightly.
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3
Submerge the octopus completely in the boiling water. Reduce heat to a simmer, cover, and cook for 40-50 minutes. It is ready when a knife slides easily into the thickest part of a tentacle.
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4
While the octopus cooks, prepare an ice bath in a large bowl. Once tender, immediately transfer the octopus to the ice bath to stop the cooking process and preserve the purple skin.
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5
Once cooled, drain the octopus and pat it dry. Slice the tentacles into 1/2-inch thick bite-sized coins. If the head is used, dice it into similar sizes.
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6
In a large glass or stainless steel mixing bowl, combine the lime juice, aji amarillo paste, grated ginger, and minced garlic. Whisk until well blended.
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7
Place the sliced red onions in a small bowl of ice water for 5 minutes to remove their harsh bite, then drain and pat dry.
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8
Add the sliced octopus to the lime juice mixture. Toss gently to ensure every piece is coated in the acid.
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9
Fold in the minced habanero, chopped cilantro, and the chilled red onions. Season with a pinch of salt to taste.
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10
Cover the bowl and let the ceviche marinate in the refrigerator for at least 15-20 minutes. This allows the flavors to penetrate the meat without it becoming rubbery.
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11
To plate, place a slice of boiled sweet potato and a spoonful of corn on each dish. Mound the octopus ceviche next to them.
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12
Drizzle the remaining marinade (leche de tigre) over the top and garnish with radish slices and extra cilantro sprigs. Serve immediately with plantain chips.
💡 Chef's Tips
Always use fresh lime juice; bottled juice lacks the enzymatic properties needed for a proper ceviche. Do not overcook the octopus; check it at 40 minutes to ensure it remains tender rather than mushy. If you prefer a milder dish, remove all seeds and ribs from the peppers before mincing. Keeping your mixing bowl over a second bowl filled with ice while assembling keeps the seafood at the perfect, refreshing temperature. Massage the red onions with a little salt and rinse them if you want them to be extra mild and translucent.
🍽️ Serving Suggestions
Pair with a crisp, cold Peruvian Pilsner or a dry Sauvignon Blanc. Serve alongside a classic Pisco Sour cocktail for the ultimate coastal experience. Provide a side of 'Cancha' (toasted corn nuts) for an authentic textural contrast. Offer extra aji amarillo or hot sauce on the side for those who enjoy higher heat levels. Serve in chilled martini glasses for an elegant, upscale appetizer presentation.