Baby Octopus Ceviche (Peruvian-Style Seafood Salad)
Ceviche, Peru's iconic seafood dish, made here as a tangy salad and drinking snack with baby octopus. Briefly blanched octopus is tossed with baby greens, tomato, and onion, brightened with lime juice and olive oil, then chilled to marinate. A drop or two of truffle oil adds a luxurious aroma at the end. Swap the octopus for frozen seafood or leftover white-fish sashimi if you like.
Ingredients
Main
- Baby octopus8
- Baby salad greens3 cups
- Tomatoes2
- Onion1/2
- Salami2 slices
- Lime juice2 tbsp
- Olive oil2 tbsp
- Salt1 tsp
- Pepper1 tsp
- Truffle oil1 tsp
Directions
- 1
Finely chop the salami and add it to the baby greens.
- 2
Finely mince the onion and add it in.
- 3
Dice the tomato to a similar size and add it too.
- 4
Clean the baby octopus, blanch it in salted boiling water for just 15–20 seconds, then rinse in cold water and drain.
- 5
Cut the blanched octopus into bite-size pieces, add to the vegetables, and dress generously with olive oil, salt, pepper, and lime juice. Finish with a drop or two of truffle oil.
- 6
Chill in the fridge for at least 1 hour to marinate — a bright, tangy, savory ceviche is ready.
Tips
Don't over-blanch the octopus — 15–20 seconds is the key, or it turns rubbery. No lime? Lemon juice works too.