👨‍🍳 Instructions

1. 1

   Prepare the octopus: In a pot, cover the octopus tentacles with water. Add a bay leaf or a splash of vinegar if desired. Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1.5 hours, or until the octopus is fork-tender. Drain, let cool completely, then slice the tentacles into bite-sized pieces (about 1 cm thick).

   ⏱️ 1 hour to 1 hour 30 minutes
2. 2

   Prepare the other seafood: Cut the white fish into uniform, bite-sized cubes (about 1.5 cm). Ensure the shrimp are peeled and deveined. If using very large shrimp, you can halve them horizontally.

   ⏱️ 15 minutes
3. 3

   Marinate the seafood: In a non-reactive bowl (glass or ceramic), combine the cubed fish, prepared shrimp, and sliced octopus. Add the thinly sliced red onion, minced ají limo, and chopped cilantro. Pour the freshly squeezed lime juice over the seafood, ensuring it's mostly submerged. Season generously with salt and freshly ground black pepper. Gently toss to combine.

   ⏱️ 10 minutes
4. 4

   Cure and chill: Cover the bowl and refrigerate for at least 20-30 minutes. The lime juice will 'cook' the fish and shrimp, turning them opaque and firm. The onion will soften and mellow. Taste and adjust seasoning if necessary.

   ⏱️ 20-30 minutes
5. 5

   Serve: Ladle the ceviche into chilled bowls or glasses. Ensure each serving gets a good mix of all seafood. Traditionally served with slices of boiled sweet potato (camote) and toasted corn kernels (cancha serrana) for texture and contrast.

   ⏱️ 5 minutes