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Ceviche de Pulpo

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🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
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La Sal y La Pimienta
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Recipe Information

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Video-Specific Recipe

Ceviche de Pulpo

Cultural Context

Ceviche de Pulpo hails from coastal regions of Mexico, where fresh seafood is a staple. Traditionally enjoyed as a refreshing dish during warm weather, it reflects the vibrant flavors of the ocean and local ingredients. This dish is often served at gatherings and celebrations, showcasing the culinary heritage of Mexican coastal cuisine. Today, ceviche has gained global popularity, with variations appearing in many countries, each adding their unique twist.

MexicanMXappetizer
45 min
medium
4 servings
Servings4
1/2 Kl. de Pulpo pre cocido
1/2 Cebolla morada
3 Jitomates
1 Pepino picado
1 Taza de Perejil
100 mi. de jugo de limón
1/2 Taza de vinagre de manzana
1 Cuch, de sal
Pimienta Negra
1 Taza de Clamato

octopus

🥗Healthier: shrimp

💰Cheaper: surimi

Shrimp is often more accessible and affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is less expensive.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion provides a milder flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: dill

Parsley can substitute for freshness without the strong flavor.

1

Chop the pre-cooked octopus into bite-sized pieces.

2

Finely chop the red onion and add to the bowl.

3

Dice the tomatoes and cucumber, then add them to the mixture.

4

Chop the parsley and mix it in.

5

Pour in the lime juice and apple cider vinegar.

6

Season with salt and black pepper to taste.

7

Add Clamato and mix everything well.

Cooking Techniques

boilingmarinatingmixing

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Allergens

shellfish

Also Known As

Octopus CevicheCeviche de Pulpo Mexicano
Local Name: Ceviche de Pulpo

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