If you’re a seafood lover looking to tickle your taste buds with a unique and flavorful dish, look no further than octopus ceviche, also known as ceviche de pulpo. This simple yet delicious recipe combines cooked octopus with red onions, hot peppers, lime juice, and cilantro to create a refreshing and tangy dish that will leave you craving for more.
A Childhood Favorite
Octopus ceviche holds a special place in my heart as it was the first ceviche dish that truly won me over. As a picky eater when it came to seafood, I found most dishes overpowering and unappealing. However, ceviche de pulpo had that perfect balance of flavors and a tender texture that I couldn’t resist. The memory of that perfectly prepared octopus ceviche still lingers in my mind.
The Quest for Fresh Octopus
Making octopus ceviche is an adventure in itself, especially when it comes to finding fresh octopus. While it may be a challenge to find it in local markets, certain specialty stores or seafood stalls like Whole Foods or Uwajimaya might be able to order it for you. Some lucky days, you might stumble upon fresh octopus caught by accident, just like I did at Pike Place Market.
Cooking Conundrum
Cooking octopus can be a daunting task if you’ve never tried it before. With various techniques and recommendations available online, it’s easy to get overwhelmed. Pounding the octopus, adding a cork to the boiling water, steaming, or boiling for a specific duration are just a few of the suggestions out there. Unfortunately, my initial attempt using the boiling and icing method combined with a cork turned out to be a disaster, resulting in a tiny, rubbery, and unappetizing octopus.
A Clever Solution
Determined to create the perfect octopus ceviche, I decided to opt for cooked (steamed) octopus instead. I discovered that Uwajimaya, a local Asian supermarket, sells pre-cooked octopus in the sushi/sashimi section that works wonderfully for ceviche. It’s already fairly tender, but if you desire an even more melt-in-your-mouth texture, try placing it in the freezer for a few hours before slicing it thinly. By the time the ceviche is marinated, the octopus will have defrosted and become perfect for consumption. Alternatively, you can find perfectly cooked octopus at Costco, just make sure to rinse it thoroughly before using.
The Quest for Authenticity
While my own attempts at octopus ceviche have been satisfying, they still fall short of the authentic flavor I experienced in Ecuador. During one of my trips to the beautiful coastal regions of Ecuador, I had the incredible opportunity to learn how to cook octopus ceviche from a local lady who was an exceptional cook. She shared her secret tip for knowing when the octopus is ready – when you can effortlessly scrape its skin off. To honor her knowledge and expertise, I plan to create a tutorial to help others master the art of cooking octopus ceviche at home.
Step by Step Preparation Photos for Octopus Ceviche
Ready for a Ceviche Adventure?
If you’re in the mood for a different type of ceviche, consider exploring variations such as shrimp ceviche, mango ceviche, Ramon’s fish ceviche, or Mafi’s fish ceviche. Embrace the world of flavors and textures that ceviche has to offer and enjoy this tantalizing dish that showcases the wonders of seafood.
So, why wait? Dive into the vibrant world of octopus ceviche and experience a symphony of flavors that will transport you to the shores of Ecuador. Get ready to impress your taste buds and indulge in seafood perfection!
