Octopus Ceviche

Recipe by

Kodiak Fresh Seafood

Number of Servings:


Total Time:

3-7.5 hours

Active Time:

30 min.

Inactive Time:

3-6 hours


1 lb. octopus
4 large cloves of garlic chopped
1 small bunch fresh cilantro chopped
1 cups lime juice or juice from 10 limes (enough to cover the octopus)
1 large red onion
2 cups chopped tomatoes (about 2 large tomatoes or 4-5 medium tomatoes)
3 mini sweet peppers (or 1-2 Bell or Poblano peppers)
1 mango chopped
1 avocado chopped (optional)
2 Jalapeño peppers chopped (optional)
Salt and pepper to taste
Tortilla chips (optional)



There are also many variations of ceviche with other seafood such as fish and shrimp as well as other ingredients such as cucumbers, corn, and shallots. To speed up the preparation process, you can cook the octopus the day or two before preparing the ceviche. Alternatively, you can also cut up the octopus prior to chilling (you will need gloves because it will be hot!) and the chunks will cool faster than the tentacles would if they were chilled whole.

  1. Put the octopus in a large pot and cover with cold water and set the heat to high. Bring water to a simmer, then lower the heat to maintain simmer. Cook until octopus is tender enough that you can slice the thick part of a tentacle with a sharp knife with little resistance (about 1 hour depending on the size of the octopus and your stove).
  2. Let octopus cool in the cooking water. Drain, store in an airtight container and chill in the refrigerator.
  3. Once chilled, carve the octopus by cutting off the tentacles where they converge on the body. If you have a whole octopus, remove the eyes and beak.
  4. Chop your octopus into small bite-sized pieces and place in a large bowl.
  5. Cut and juice your limes or measure your lime juice and pour into the bowl with the fish.
  6. Chop your peppers, garlic, cilantro, onion, tomatoes, and mango and put them in the bowl with the octopus and lime juice.
  7. If your lime juice does not cover the octopus, add more until it is or at least somewhat close. 
  8. Add salt to taste (about 2 tsp) and black pepper if desired
  9. Marinate your ingredients for 1-4 hours.
  10. Chop your avocados if you are including them and add them to your ceviche. Fold in gently as to not smash the avocados.
  11. Taste and add additional ingredients if desired. Serve as is or with tortilla chips.