Cuisine: Latin
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 people
Tired of your average ceviche? This octopus ceviche is perfect when looking to try something new, healthy and low-carb. This ceviche recipe is best when accompanied by a crunchy side.

Ceviche is my go-to when I'm watching my weight and looking for a tasty, simple meal. This octopus ceviche comes with a whopping 25 grams of protein to keep you feeling fuller longer, plus it’s packed with vitamin B-12. This recipe is easy to make, can be made in large quantities and stored in the fridge for future meals. Pair it up with casabe (cassava bread) for a low-carb dinner, or place it inside a fried tortilla for tacos on cheat meal!

Ingredients

  • 2 lbs Octopus cooked
  • 1 1/2 cups red onion chopped
  • 8 limes juiced
  • 1/2 cup cilantro finely chopped
  • 2 serrano chiles seeded, sliced
  • 1/2 cup olive oil extra virgin
  • salt to taste
  • pepper to taste

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Directions

  1. In a large deep pot, bring water to a boil. Once the water is boiling, add the octopus. Keep the flame on medium and let it boil for 30 minutes. Once cooked, let cool and dice into small 1-2 inch slices.
  2. Place the octopus in a bowl, add the lime juice, onions, chiles, cilantro, olive oil, salt and pepper, and let marinate for a couple of hours.
  3. Serve chilled and enjoy with tostadas, tortilla chips or cassava bread.
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