--- title: "Authentic Chilean Octopus Ceviche Recipe: Fresh and Tender" description: "Chilean octopus ceviche is a highly appreciated recipe for those who enjoy fresh preparations, served either on its own or as a side dish, optionally accompanied by some fresh shrimp." url: https://www.chileanfoodrecipes.com/octopus-ceviche-recipe/ date: 2024-02-01 modified: 2026-01-03 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Chilean-Octopus-Ceviche-Recipe.jpg categories: ["Appetizers"] tags: ["Appetizers"] type: post lang: en --- # Authentic Chilean Octopus Ceviche Recipe: Fresh and Tender [Versión en Español](https://comidaschilenas.com/receta-de-ceviche-de-pulpo/) ![Chilean Octopus Ceviche Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Chilean-Octopus-Ceviche-Recipe.jpg) Chilean octopus ceviche is a highly appreciated recipe for those who enjoy fresh preparations, served either on its own or as a side dish, optionally accompanied by some fresh shrimp. ## Nutrition Facts Each serving of Chilean Octopus Ceviche contains approximately 180 kcal, 25 g of protein, 6 g of fat, 8 g of carbohydrates, 85 mg of cholesterol, and 450 mg of sodium. (*) Estimated values may vary depending on ingredients and portions. ## How to Make Chilean Octopus Ceviche The main consideration when preparing octopus ceviche is the availability of the main ingredient, whether frozen or fresh. In both cases, we will provide you with the cooking procedure. **Preparation:** 30 minutes **Cooking:** 40 minutes **Servings:** 4 people ### Ingredients #### 1. Cooked octopus - 1 kg of octopus - 1 garlics clove - 1 bay leaf - 1 celery stalk #### 2. Suace - 100 ml lime juice - 4 tablespoons olive oil - 2 tablespoons of green chili - 1 red onion thinly sliced - 1 teaspoon sea salt - ¼ red bell pepper diced - ¼ cup chopped cilantro - ¼ teaspoon crushed garlic - ½ cup cooked corn kernels ### Preparation 1. If the octopus is fresh, freeze it overnight and then thaw it before cooking. This will help to tenderize the meat. If the octopus is already frozen, thaw it and cook it directly. In a large pot, place the whole octopus, and add the garlic clove, bay leaf, and celery stalk. ![Fresh octopus](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Fresh-octopus-300x195.webp) 1. Cover everything with boiling water and cook for about 40 minutes or until the meat is tender enough to be pierced easily with the tip of a knife. Cool in the cooking liquid to room temperature. Remove the octopus from the water, pat it dry with paper towels, cut the tentacles into 1-centimeter pieces, and remove any gelatinous parts. Set aside. ![Red onion](https://www.chileanfoodrecipes.com/wp-content/uploads/2025/05/Red-onion-300x199.jpg) 1. In a large bowl, add the olive oil and lime juice, incorporate the garlic and sea salt to taste, and mix everything to combine aromas and flavors. Add the chopped octopus, red onion, red bell pepper, and green chili, mix everything together, and let it rest, covered with plastic wrap, in the refrigerator for at least 30 minutes. Serve the octopus ceviche immediately, optionally accompanied by a glass of good Chilean white wine. ## How to Clean an Octopus? 1. Cleaning an octopus is a meticulous process that involves several steps. First, remove the head by making a cut just above the eyes and discarding it. 2. Next, extract the beak, a hard and parrot-like structure located at the center where the tentacles meet. 3. Afterward, peel off the skin, starting from the top and working your way down to the tentacles, ensuring that all skin is removed. 4. Finally, thoroughly rinse the tentacles under cold running water to remove any remaining impurities or residue. ## Technical Keys for a Perfect Octopus Ceviche - **The Freezing Secret:** If using fresh octopus, you must freeze it overnight. This technical step breaks down the tough muscle fibers, ensuring the meat is tender rather than rubbery once cooked. - **Cooling in the Liquid:** One of the most common mistakes is removing the octopus from the pot immediately after cooking. Letting it cool down in its own cooking liquid to room temperature prevents the skin from peeling prematurely and keeps the meat juicy. - **The “Parrot Beak” Removal**: When cleaning, pay special attention to the center where the tentacles meet. You must extract the beak (a hard structure) completely to ensure the ceviche is easy to eat. - **Acidity Balance:** Use high-quality lime juice and avoid over-marinating. Unlike fish, octopus is already “cooked” by heat, so the lime’s role is to season and refresh, not to change the protein structure. ## Frequently Asked Questions (FAQ) ### 1. How do I know when the octopus is perfectly cooked? Technically, it should be tender enough that a knife tip or a toothpick slides in and out of the thickest part of a tentacle without resistance (usually around 40 minutes). ### 2. Can I add other seafood? Absolutely. It is very common in Chile to serve this ceviche accompanied by fresh shrimp or even pink clams to create a “Ceviche Mixto” profile. ### 3. Why is red onion preferred over white? Red onion provides a milder sweetness and a crunchier texture that complements the softness of the octopus tentacles. Slicing it thinly (julienne) is key for a professional presentation. ### 4. Is it better to use fresh or frozen octopus? While fresh is always prized, frozen octopus is actually easier to work with because the freezing process has already begun the tenderizing of the fibers. ### 5. How long does octopus ceviche last? Because the octopus is pre-cooked, it can technically last 24 hours in the fridge, but for the best texture and cilantro freshness, it should be served within 30 minutes of mixing. ## Did you know? There are no more than 10 described species of octopuses, with the most recognized being the northern or changos octopus (Octopus mimus), the pygmy octopus (Robsonella fontaniana), and the southern octopus (Enteroctopus megalocyathus). ## Recommended - [Mapuche sopaipillas](https://www.chileanfoodrecipes.com/homemade-mapuche-potato-sopaipillas/) - [Breaded goat cheese](https://www.chileanfoodrecipes.com/breaded-goat-cheese-with-merken/) - [Avocado with chicken](https://www.chileanfoodrecipes.com/recipe-for-stuffed-avocado-with-chicken/) - [Pink clams ceviche](https://www.chileanfoodrecipes.com/pink-clam-ceviche-in-green-sauce-recipe/)