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Chilean Octopus Ceviche Recipe
Chilean Octopus Ceviche Recipe

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.

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.

Nutritional Information

Category: Appetizers
Cuisine: Chilean
Calories: 350
Preparation: 30 minutes
Cooking: 40 minutes
Servings: 4 people

Homemade Octopus Ceviche recipe

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.
  2. In a large pot, place the whole octopus, add the garlic clove, bay leaf, and celery stalk. 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.
  3. 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.
  4. In a large bowl, add the olive oil and lime juice, incorporate the garlic, sea salt to taste, and mix everything to combine aromas and flavors.
  5. 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.
  6. Serve the octopus ceviche immediately, garnished with fresh chopped cilantro, corn kernels, and optionally accompanied by a glass of good Chilean white wine.

How to clean an Octopus?

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.

Next, extract the beak, a hard and parrot-like structure located at the center where the tentacles meet.

Afterward, peel off the skin, starting from the top and working your way down to the tentacles, ensuring that all skin is removed.

Finally, thoroughly rinse the tentacles under cold running water to remove any remaining impurities or residue.

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).

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