Octopus Ceviche

Octopus Ceviche

Enjoy this light and easy-to-prepare octopus ceviche marinated in lime juice, onions, chillies, coriander, and olive oil, paired perfectly with our Della Vite Rosé for spring gatherings.

  • Time 80minutes
  • Serves 2
  • Difficulty Easy


Cooked Octopus Tentacles x 2 (Frozen) 

1 small red onion (thinly sliced)

Juice of 1 fresh lime 

1/2 chilli (thinly sliced)

Handful of chopped coriander 

Drizzle of olive oil

Salt and pepper to taste

To Serve:

Lime wedges

Radishes (thinly sliced)

Chilli (thinly sliced)  


  1. Since our octopus is already expertly cooked, there's no need for additional cooking. Simply ensure it is fully defrosted before preparation.

  2. In a large bowl, place the defrosted octopus and add lime juice, onions, chilies, cilantro, olive oil, salt, and pepper. Let the mixture marinate for a couple of hours to allow the flavours to meld.

  3. Taste and adjust seasoning with additional salt and pepper if needed.

  4. To serve, thinly slice radishes, chilli, and limes to serve as accompaniments. These fresh and zesty additions will complement the flavours of the dish perfectly.

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