Peruvian Octopus Ceviche

Ingredients

• 500g (1.1 lb) fresh octopus, cleaned and tentacles separated 500g (1.1 lb) fresh octopus, cleaned and tentacles separated
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 jalapeno pepper, seeds removed and finely chopped 1 jalapeno pepper, seeds removed and finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (240ml) freshly squeezed lime juice 1 cup (240ml) freshly squeezed lime juice
• 1 cup (240ml) freshly squeezed orange juice 1 cup (240ml) freshly squeezed orange juice
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (150g) corn kernels, toasted 1 cup (150g) corn kernels, toasted
• Lettuce leaves, for serving Lettuce leaves, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot of boiling water, cook the octopus tentacles for 30-40 minutes until tender. Drain and let it cool.
2. 2.
   Once cooled, slice the octopus tentacles into bite-sized pieces.
3. 3.
   In a large bowl, combine the sliced octopus, red onion, red bell pepper, yellow bell pepper, jalapeno pepper, and minced garlic.
4. 4.
   In a separate bowl, whisk together the lime juice, orange juice, cilantro, parsley, cumin, salt, black pepper, and olive oil.
5. 5.
   Pour the marinade over the octopus mixture and toss gently to combine. Let it marinate in the refrigerator for at least 1 hour.
6. 6.
   Before serving, sprinkle the toasted corn kernels over the ceviche.
7. 7.
   Serve the Peruvian Octopus Ceviche on a bed of lettuce leaves for a refreshing and vibrant presentation.

Treat your ingredients with care...

• Octopus — To ensure tenderness, it is important to cook the octopus properly. Simmer it gently until it becomes tender, and then let it cool before slicing.
• Lime and Orange Juice — Use freshly squeezed juice for the best flavor. Avoid using bottled juice as it may lack the freshness and acidity required for ceviche.

Tips & Tricks

• For an extra kick of heat, leave some seeds in the jalapeno pepper.
• Adjust the amount of lime and orange juice according to your preference for acidity.
• Serve the ceviche chilled for a refreshing experience.
• Add diced avocado for a creamy and buttery texture.
• Serve with crispy plantain chips for a delightful crunch.

Serving advice

Serve the Peruvian Octopus Ceviche as an appetizer or a light main course. It pairs well with a side of crusty bread or tortilla chips.

Presentation advice

Present the ceviche in a vibrant bowl or on a large platter, garnished with fresh cilantro leaves and lime wedges. The colorful vegetables and tender octopus will create an eye-catching display.