Entree: Mexico – Quintana Roo / Caribbean Coast – Ceviche de Pulpo (Marinated cooked octopus tossed with citrus, onion, herbs, and fresh vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 1.5 lb (680 g) cooked octopus, sliced into bite-size pieces
- 1 cup (240 ml) fresh lime juice (about 8–10 limes)
- 2 tbsp (30 ml) fresh orange juice (or bitter orange if available)
- 1 small red onion, thinly sliced
- 1 cup (150 g) ripe tomato, seeded and diced
- 1 cup (120 g) English cucumber, peeled, seeded and diced
- 1 ripe avocado, approx. 6 oz (170 g), peeled and diced
- 1–2 small habanero or serrano chiles, seeded and finely minced (adjust to taste)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- Tortilla chips, tostadas, or warm corn tortillas for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using refrigerated cooked octopus, pat dry and slice into 1/2- to 3/4-inch (1.91 cm) pieces. Place in a nonreactive bowl and pour the fresh lime juice and orange juice over the octopus; toss to coat.
2. Add the thinly sliced red onion, diced tomato, diced cucumber, chopped cilantro, minced chile, olive oil, salt, and pepper. Toss gently to combine.
3. Cover and refrigerate for 20–30 minutes to let flavors blend. Taste and adjust salt, pepper, or chiles as needed.
4. Just before serving, fold in the diced avocado gently to avoid mashing. Serve chilled on tostadas, with tortilla chips, or alongside warm corn tortillas.

1. If using refrigerated cooked octopus, pat dry and slice into 1/2- to 3/4-inch pieces. Place in a nonreactive bowl and pour the fresh lime juice and orange juice over the octopus; toss to coat.
2. Add the thinly sliced red onion, diced tomato, diced cucumber, chopped cilantro, minced chile, olive oil, salt, and pepper. Toss gently to combine.
3. Cover and refrigerate for 20–30 minutes to let flavors blend. Taste and adjust salt, pepper, or chiles as needed.
4. Just before serving, fold in the diced avocado gently to avoid mashing. Serve chilled on tostadas, with tortilla chips, or alongside warm corn tortillas.