Octopus is enjoyed in many coastal cuisines around the world, and Japan is no exception. From takoyaki (savory octopus-filled dumplings) to sushi and sashimi, octopus—known as tako in Japanese—is a staple ingredient, prized for its mild sweetness and satisfying bite. It’s also incredibly popular in Miami, where fresh seafood plays a big role in our local food scene. You’ll find octopus grilled, braised, and served in dishes across the city’s Latin American and Asian communities.
So it makes sense for us to include it on our menus, and this Octopus Ceviche is a keeper! In this refreshing recipe the octopus is paired with bright yuzu juice, crisp celery, and juicy grape tomatoes for a light yet flavorful dish. For the best texture and convenience, this recipe calls for sashimi-style octopus, which is pre-cooked. You can usually find it in the seafood section of Japanese or Asian grocery stores, often vacuum-sealed and ready to use. Japanese style sashimi octopus is firm and has a toothsome texture that is prized. You can also use Western style cooked octopus, which is much softer in texture. With its vibrant citrusy notes and delicate balance of flavors, this ceviche is perfect as an appetizer or a light meal, so let’s get into it.
In late January, I took a trip to Portugal with a group of friends. The Portuguese love seafood, and octopus salad is almost a given at every meal. The bright flavors, beautiful colors, and contrasting textures make it hard to resist. So it’s no surprise that I wanted to share my own version with you. This is a perfect recipe when you want to make something a little special, maybe for a dinner party, maybe a romantic dinner for two, you get the drift. It’s fast, unusual, can be made ahead, and of course delicious.
I begin by peeling and cutting the celery. Celery adds a nice crunch and back note to this Octopus Ceviche. Peeling it removes that tough and stringy outer layer which gives it a more refined subtle texture. Full disclosure, Japanese cooks peel almost every vegetable. If we can peel it, we will. Because Japanese cuisine relies heavily on seasonal fresh produce, attractively presenting it and finding the most delicious way of using it are paramount. You could also use a little fennel or cucumber too if you are a celery hater, but try my peeling trick and maybe you will change your mind.
Once peeled, I cut the celery into strips and then into a fine dice. This fine dice allows the celery to become part of the sauce, coating the other ingredients and bringing it all together.
Once the celery is prepped I add it to a large bowl with the shelled edamame. You can buy it frozen and just thaw it before use.
Next, I quarter the grape (or cherry) tomatoes.
They get added to the bowl with the edamame and celery.
Then I mince the shallot.
Shallots can be a bit intense if you bite into a large piece, so a fine dice helps distribute their flavor evenly. If your shallots are incredibly strong (like your eyes are watering as you cut into it), you can put them into a colander and rinse them under running water. Be sure to drain them well before continuing.
I also chop some fresh parsley and mince the ginger before moving on to the star ingredient—the octopus!
First, I break down the tentacle to make slicing easier, then cut it into bite-sized pieces, and add it to the bowl. If you purchased octopus that came sliced, there’s no need to cut it any more. Just add it to the mixing bowl.
Once it’s cut I add it to the bowl.
This ceviche gets its bright, citrusy kick from yuzu juice, a fragrant Japanese citrus with a tart, floral flavor somewhere between lemon, lime, and grapefruit. While fresh yuzu is hard to find outside of specialty markets, bottled yuzu juice is widely available at Japanese and Asian grocery stores. It’s a great pantry staple that adds a unique depth to dressings, marinades, and seafood dishes like this one. Grab a bottle and then you can also whip up these amazing Yuzu Margaritas! Or these delectable Yuzu Pineapple Cocktails! If you can’t find any you can always substitute with equal parts lemon juice.
After I add the yuzu juice I stir in a neutral oil like avocado.
Then, I gently mix everything together so each bite is packed with flavor.
For the best results, I like to make this ceviche ahead of time and let it chill in the fridge so the flavors can meld. You can prepare it up to a few hours in advance—perfect for a stress-free appetizer or light lunch. I hope you love this quick and zesty Octopus Ceviche! It’s a great recipe to have up your sleeve as the weather warms up. Let me know what you think and tag us in your pics @funkyasiankitchen, we love hearing from you!
Octopus Ceviche
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: serves 2
Ingredients
- 6 ounces sashimi style octopus (you can also use regular cooked octopus which will have a softer texture)
- 3 tablespoons yuzu juice (you can also use fresh lemon juice)
- 4 tablespoons neutral oil
- 1 stalk celery
- 1 handful grape tomatoes quartered
- ¼ cup shelled edamame
- 3 Tablespoons minced shallots or red onion
- 1 teaspoon very finely minced ginger
- 2 Tablespoons chopped parsley
- Several dashes of salt
- Fresh ground pepper to taste
Instructions
- Trim and peel the celery. Dice it finely and place into a bowl.
- Dice the octopus into ½ inch cubes. Add it to the celery.
- Add the other ingredients.
- Mix gently to combine.
- Cover and refrigerate until ready to serve. Taste before serving, adjusting seasonings as needed.
- Transfer to a shallow bowl and serve.
Notes
*This octopus salad can be made ahead, up to one day, and held in the fridge until ready to serve.
Keywords: tako, octopus, ceviche, yuzu, japanese, seafood, salad, healthy, fast
