Spanish-Style Octopus Ceviche
Tender octopus marinated in lime with a touch of Spanish smoked paprika.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 lb Pre-cooked octopus tentacles
- 1/2 cup Fresh lime juice
- 1/2 cup Red onion, thinly sliced
- 1 tsp Spanish smoked paprika (Pimentón)
- 2 tbsp Extra virgin olive oil
- 1/4 cup Fresh cilantro, chopped
- 1/2 cup Cucumber, diced
- 1/2 cup Cherry tomatoes, halved
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Jalapeño, seeded and minced(optional)
Instructions
- 1
Slice the pre-cooked octopus tentacles into 1/2-inch thick bite-sized rounds.
- 2
Place the sliced red onion in a small bowl of cold water for 5 minutes to reduce the sharpness, then drain well.
- 3
In a large glass or ceramic bowl, whisk together the fresh lime juice, extra virgin olive oil, and smoked paprika.
- 4
Add the octopus, onions, cucumber, cherry tomatoes, and minced jalapeño to the lime mixture.
- 5
Toss the ingredients gently to ensure every piece of octopus is thoroughly coated in the marinade.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the octopus to absorb the citrus.
- 7
Just before serving, fold in the fresh chopped cilantro and season with sea salt and black pepper to taste.
- 8
Serve chilled in small glasses or over crisp corn tostadas for a traditional presentation.
Ratings & Reviews
No ratings yet
