Ecuadorian Octopus Ceviche (Ceviche de Pulpo)
Ceviche de pulpo Say it: seh-BEE-cheh deh POOL-poh
Ecuadorian octopus ceviche is a bright, cooling coastal dish of tender boiled octopus marinated in fresh lime and orange juice with red onion, tomato, cilantro, and a touch of ají. Unlike Peruvian ceviche, the octopus is gently simmered first, then dressed in a light, tangy broth that is almost drinkable. It is served chilled, often for lunch or as a starter, with chifles or tostado for scooping. The combination of citrus, sweet tomato, and briny octopus makes it vivid and refreshing.
Ecuadorian Octopus Ceviche (Ceviche de Pulpo)
Ceviche de pulpo
Pronounced seh-BEE-cheh deh POOL-poh
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the octopus
For the ceviche
Method
Fill a large pot with the water and bring to a boil with the white onion, garlic, bay leaf, and 1 tbsp salt. Meanwhile, rinse the octopus well under cold water, paying attention to the tentacles and the hollow head.
Holding the octopus by the head, dip the tentacles into the boiling water for 10 seconds, lift out, and repeat three times so the tentacles curl. Then lower the whole octopus into the pot, reduce the heat to a gentle simmer, and cook, partially covered, for 45–60 minutes, until the thickest part of a tentacle pierces easily with a knife.
Turn off the heat and let the octopus cool in the cooking liquid for 15 minutes. Drain, discard the aromatics, and cut the octopus into 1/2-inch (1 cm) pieces, removing any tough beak or cartilage.
In a large bowl, whisk the lime juice, orange juice, 1 tsp salt, and pepper. Add the octopus and red onion, toss well, and refrigerate for 15–20 minutes to let the flavors meld.
While the octopus marinates, seed and dice the tomatoes, chop the cilantro, and mince the ají. Add them to the bowl and toss gently.
Taste the ceviche and adjust with more lime juice, salt, or a splash of orange juice if it is too sharp. The broth should be bright, savory, and slightly sweet.
Spoon the ceviche and its marinade into chilled shallow bowls, topping with a little extra red onion and cilantro. Serve immediately, while the octopus is still tender and the broth is cold.
Regional variants
Some coastal cooks stir a tablespoon of ketchup and a teaspoon of yellow mustard into the marinade for a thicker, tangier broth, or mix lime and lemon juice depending on what is available.
Cook's notes
- Gentle simmering is key: rapid boiling makes octopus rubbery. If it still feels firm after 45 minutes, continue simmering in 5-minute increments.
- Key limes (limón sutil) give the authentic sharp aroma; regular limes work but start with 3/4 cup (180 ml) and add more to taste.
- Serve the ceviche very cold and eat it the same day—the lime continues to firm the octopus as it sits.
Serve with
Chifles (green plantain chips), tostado (toasted corn), or patacones; a cold beer or fresh juice.
Make ahead and storage
The octopus can be cooked and stored in its broth in the refrigerator up to 2 days ahead. Cut and marinate it just before serving; ceviche is best eaten the same day.
