Ceviche de Pulpo (Octopus)

Ceviche de Pulpo (Octopus)

🐙 Ceviche de Pulpo (Octopus) 🐙

This octopus ceviche recipe offers a delightful combination of textures, flavors, and colors with the citrusy brightness of the dressing complementing the tender ocean-y octopus and the freshness of the vegetables.

Cooked Octopus Tentacles (Pulpo Cocido) by Nuchar is a refrigerated product available at Costco and Amazon. The octopus is from the Eastern Central Atlantic Ocean, a product of Spain. It has already been cleaned and tentacles have been separated from the head. Pulpo Cocido is already cooked and ready to eat. It is excellent sliced thin and served cold as in this ceviche, and also as in this Nobu-Style carpaccio dish.

Ceviche de Pulpo (Octopus)

Receta de Ceviche de Pulpo

  • cold “cooked octopus tentacles” sliced into coins
  • radish, thinly sliced
  • cucumber, thinly sliced
  • cilantro, chopped
  • cherry tomato, sliced
  • jalapeño, thinly sliced
  • red onion, thinly sliced
  • lime juice
  • fruity olive oil
  • flaky salt and pepper

How to Make Ceviche de Pulpo (Octopus)


Place octopus in a serving bowl with radish, cucumber, cilantro, tomato, jalapeño, and red onion.

Whisk two parts lime juice with one part olive oil and a bit of salt and fresh ground pepper. Pour the dressing over octopus mixture and gently toss to coat. Season with flaky salt to taste.

Ceviche de Pulpo (Octopus)

To Serve:
  • whole cilantro leaves
  • limes
  • charred tortillas

Garnish the ceviche with cilantro leaves. Serve immediately with extra limes and charred tortillas on the side.


Unlike traditional ceviches, where the citrus “cooks” the fish, the octopus in this version is already cooked. Therefore, it doesn’t require an extended marination period.

In ceviche, the acid in citrus juice alters the fish proteins through denaturation, causing them to coagulate, resulting in a firmer texture. Since pulpo cocido already has a tender but firm texture, this ceviche is most enjoyable when served promptly.

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