Octopus Ceviche

Updated: Feb 28, 2020

Octopus Ceviche


1 ½ lb cooked octopus meat, diced

1 medium red onion, thinly sliced, about 1 ½ cups

Juice of 8 limes, freshly squeezed

1 tablespoon avocado oil

1/4 cup Kumana Foods Avocado sauce “Be Hot” 

Salt to taste

2-3 hot peppers, serranos or red chilies, seeded and diced or sliced

Cilantro (if desired)

(Be sure to use only a stainless steel or glass bowl so no flavors of plastic are absorbed into the ceviche mixture)


Whisk together lime juice, avocado oil, Kumana sauce, and salt.

Pour over diced octopus meat. Hand toss in red onions and cilantro. Add in chili peppers if desired. Cover and refrigerate for a minimum of 4 hours or overnight to allow flavors to mingle. 

Add cilantro when serving if desired.

21 views0 comments