Peruvian ceviche is the national dish that perfectly balances ocean freshness with citrus acidity and gentle heat. This octopus version delivers a tender, juicy texture, traditionally paired with boiled yellow potatoes and pickled red onion.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 800 g fresh or frozen octopus
- 400 g yellow potatoes
- 1 large red onion
- 1/2 cup fresh lime juice
- 2 diced aji limo peppers
- 2 minced garlic cloves
- 1 bunch fresh cilantro, chopped
- Salt and black pepper to taste
- 1 tbsp ground cumin
- 1 tsp aji panca paste diluted
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cook 35 min
Place the octopus in a pot with cold water, a celery stalk, and two bay leaves. Bring to a boil, reduce heat to medium-low, and simmer covered for 25 minutes until a knife slides in easily. The trick is turning off the heat and letting it rest for 10 minutes to prevent toughness.
- Step 2 Cook 15 min
While it cooks, peel the yellow potatoes and cut them into large chunks. Boil in salted water with a pinch of vinegar for 15 minutes; they must stay firm so they do not fall apart when mixed with the citrus acid later.
- Step 3 Prep 5 min
Slice the red onion into thin half-moons and place them in a colander. Rinse with ice water and a tablespoon of salt for 5 minutes; this step is crucial to soften the layers and eliminate the natural bitter edge.
- Step 4 Mix 2 min
In a large bowl, combine freshly squeezed lime juice, diced aji limo without seeds, crushed garlic, cumin, aji panca diluted in warm water, and salt. Whisk vigorously until the mixture slightly emulsifies and turns cloudy.
- Step 5 Marinate 12 min
Drain the octopus, cut it into 2 cm cubes, and add it to the citrus dressing. Gently stir to avoid breaking the meat and let it marinate in the fridge for 12 minutes; the exact time prevents overcooking and rubbery texture.
- Step 6 Assemble 5 min
Assemble the ceviche in a wide bowl: start with a base of boiled potatoes cut into cubes, then add the lightly drained marinated octopus, and finish with the drained onion and fresh cilantro on top. Serve immediately with sweet potato if desired.