📝 About This Recipe
This vibrant Ceviche de Pulpo captures the essence of the Peruvian coastline, combining tender, slow-cooked octopus with the sharp, electric zing of fresh lime juice and the fruity heat of Aji Amarillo. Unlike fish ceviche, the octopus is first braised to buttery perfection before being 'cooked' in the leche de tigre, creating a sophisticated texture that is both firm and melting. This dish is a masterclass in balance, layering acidity, spice, and the natural sweetness of the sea into every refreshing bite.
🥗 Ingredients
The Octopus
- 2 pounds Fresh or thawed octopus (cleaned, beak removed)
- 1/2 Red onion (halved for the poaching liquid)
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns (whole)
The Leche de Tigre (Ceviche Base)
- 1 cup Key lime juice (freshly squeezed, about 12-15 limes)
- 2 tablespoons Aji Amarillo paste (authentic Peruvian yellow chili paste)
- 2 cloves Garlic (finely minced into a paste)
- 1/2 teaspoon Fresh ginger (grated and squeezed for juice)
- 3 sprigs Cilantro (finely chopped)
- 1 teaspoon Kosher salt (adjust to taste)
The Assembly & Garnish
- 1 medium Red onion (sliced into very thin feathers/julienne)
- 1 large Sweet potato (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian large-kernel corn, boiled)
- 1/2 cup Canchita (toasted Peruvian corn nuts)
- 1 Fresh red chili (Limo or Habanero) (seeded and finely diced for extra heat)
👨🍳 Instructions
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1
Bring a large pot of water to a boil with the halved onion, bay leaves, and peppercorns. Do not add salt yet, as it can toughen the octopus skin.
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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 tightly.
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3
Submerge the octopus fully, reduce heat to a simmer, and cook for 40-50 minutes. It is ready when a knife slides into the thickest part of the tentacle with zero resistance.
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4
Remove the octopus from the pot and immediately plunge it into an ice bath to stop the cooking and set the purple skin.
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5
Once chilled, slice the tentacles into 1/2-inch thick medallions. Keep the beautiful curled tips whole for presentation.
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6
Prepare the red onion 'feathers' by slicing the onion lengthwise very thinly. Soak them in ice water for 10 minutes to remove the harsh bite, then drain and pat dry.
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7
In a large stainless steel or glass bowl, combine the fresh lime juice, aji amarillo paste, garlic paste, and ginger juice. Whisk until smooth.
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8
Add the sliced octopus medallions to the lime mixture. Stir gently and let it marinate for exactly 5-8 minutes in the refrigerator. Unlike fish, octopus is already cooked, so this is just for flavor infusion.
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9
Fold in the chilled red onions, chopped cilantro, and diced fresh chili. Season generously with salt; the salt is crucial to balancing the high acidity of the lime.
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10
Taste the 'Leche de Tigre' (the liquid in the bowl). It should be bright, spicy, and savory. Adjust salt or aji amarillo as needed.
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11
To plate, place two slices of sweet potato and a spoonful of choclo on one side of a chilled shallow bowl.
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12
Mound the octopus and onion mixture in the center, ensuring plenty of the liquid is poured over the top.
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13
Garnish with a sprinkle of crispy canchita for crunch and a final sprig of cilantro. Serve immediately while ice-cold.
💡 Chef's Tips
Use frozen octopus if fresh isn't available; the freezing process actually helps break down the tough fibers, making it more tender. When juicing the limes, do not squeeze them too hard or you will extract the bitter oil from the pith. Always use a non-reactive bowl (glass or stainless steel) to prevent a metallic taste when working with high-acid citrus. For an extra creamy Leche de Tigre, blend 2 tablespoons of the cooked octopus with a little lime juice and strain it back into the sauce.
🍽️ Serving Suggestions
Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) for a classic non-alcoholic match. A crisp, high-acidity white wine like an Albariño or a dry Riesling cuts through the lime beautifully. Serve with extra 'Canchita' on the side for guests to add as they eat to maintain the crunch. For a complete feast, follow this with a warm 'Arroz con Mariscos' (Peruvian seafood rice).