Ceviche de Pulpo en Tostada, photo by Hispanic Kitchen

Ceviche de Pulpo en Tostada

Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 6 people
Because summer time equals ceviche time.

It's the summer, and to me that means ceviche season. This refreshing octopus ceviche, or ceviche de pulpo en tostada,  is basically a decadent octopus salpicón topped on a corn tortilla. It's light, crunchy and delightful. But make sure to cook the octopus before dicing and mixing with the rest of the ingredients!


  • 2 lbs Octopus
  • 1 medium red onion sliced
  • 8 lemons juiced
  • 1/2 cup cilantro chopped
  • 2 serrano chiles finely chopped
  • 2 tomatoes small cubes
  • 2 avocados ripened, cut into small cubes
  • 1/4 cup olive oil
  • salt to taste
  • 1 bag corn tostadas of your choice

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  1. Bring a large pot of water and salt to a boil.
  2. Cook the octopus for two hours or until the meat is tender (approximately 1 hour per lb.) Set aside and allow to cool.
  3. Chop the cilantro, serrano chiles, tomatoes and avocados.
  4. Cut the octopus into small cubes. Mix the octopus with the lemon juice and olive oil. Add salt and all the vegetables.
  5. Top each tostada with the octopus mix and enjoy.
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