Dish

Ceviche de pulpo

Octopus Ceviche

Ceviche de pulpo is a light and refreshing dish that is perfect for seafood lovers. The raw octopus is marinated in lime juice, garlic, onion, and cilantro, which gives it a tangy and flavorful taste. The dish is typically served cold, which makes it perfect for hot summer days.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Seafood› Mollusk Dish› Octopus Dish

Origins and history

Ceviche de pulpo has its roots in the coastal regions of Peru, where seafood is a staple of the local cuisine. The dish is typically served as an appetizer or snack, and is often enjoyed with a cold beer or cocktail.

Dietary considerations

Ceviche de pulpo is a high-protein dish that is low in fat and calories. It is also gluten-free and dairy-free, making it a great option for people with dietary restrictions. However, the dish does contain a lot of sodium due to the marinade, so it may not be suitable for people with high blood pressure or other health conditions that require a low-sodium diet.

Variations

There are many variations of ceviche de pulpo, including different types of citrus juice and spices. Some recipes call for the addition of other seafood, such as shrimp or scallops. Others use different types of chili peppers to add heat to the dish.

Presentation and garnishing

Ceviche de pulpo is typically served in a bowl or on a plate, with the tangy marinade drizzled over the raw octopus. The dish can be garnished with fresh cilantro or parsley for added flavor and color.

Tips & Tricks

When marinating the raw octopus, be sure not to over-marinate it, as it can become tough and rubbery. It is best to marinate the octopus for no more than 30 minutes.

Side-dishes

Tortilla chips or crackers are the perfect side dish for ceviche de pulpo, as they are perfect for scooping up the tangy marinade. A light and refreshing salad, such as a cucumber and tomato salad, is also a good choice.

Drink pairings

A light and refreshing beer, such as a pilsner or lager, pairs well with the tangy flavors of ceviche de pulpo. A citrusy cocktail, such as a margarita or mojito, is also a good choice.