Octopus ceviche two ways

This summer in Panama I got the chance to enjoy a marvelous dinner at El Trapiche a Panamanian cuisine restaurant very popular among tourist and locals as well, which is always a good sign.img_7152

There I ate a classic menu with fried everything…and a corvina ceviche. Everything was delicious as expected. But lately is fashion in Panama to eat “ceviche gourmet”, which is like an elevated version of this classic, so I tried too.

There are many variations, but the common base is ceviche, mayo and herbs. From that point on you will be amaze with the flavors and combinations available.

As I already posted recipes for sea bass and prawn ceviches, I decided to share with you today an octopus ceviche and its “gourmetization” (not a word, I know). I hope you like them.

The first ceviche follows the simple recipe for ceviches in Panama, and just a few ingredients are needed: fish or seafood, lemon juice, onion and cilantro. Garlic and chili peppers are actually optional, but very advisable.


Ceviche First way


  • 400 g cooked octopus, chopped
  • 1 small red onion, chopped
  • Juice of 3 lemons
  • 2-3 tablespoons finely chopped cilantro
  • Salt to taste
  • Chilli pepper chopped (optional)
  • Minced garlic (optional)


Clean and remove the suckers from the arms of the octopus. Cut into small squares and put it in a bowl, pour the lemon juice, salt, onion, cilantro (chili pepper and garlic).
Mix and cover with a plastic wrap, put it in the fridge until serving. The octopus is already cooked, so no need to wait long before eat it, but a few hours in the fridge will help intensify the flavors.

Ceviche gourmet


  • 1 cup octopus ceviche (approx.)
  • 1/2 cup Mayonnaise
  • 2 tablespoons crème fraîche or Greek yogurt
  • A handful of dried cranberries
  • A handful of chopped walnuts
  • Half chopped apple
  • A pinch of sugar
  • Chives for decoration


Drain the marinade from the ceviche. Mix all the ingredients in a bowl and add sugar to correct the acidity or a bit of the marinade if it’s too bland. Don’t add too many extra ingredients because we don’t want to overpower the taste of the ceviche.

Both Ceviches are served in a cup with saltine or soda crackers and a cold beer.


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