Octopus Ceviche.  Serves 10

Executive Chef Gabriel Kolofon of The St. Regis Punta Mita Luxury Resort culinary method has been described as “creating and presenting food with simple sophistication and utilizing local ingredients to create unique haute cuisine that blends the traditional with a contemporary Latin flare”.  Enjoy this Octopus Ceviche recipe, courtesy of Chef Kolofon and his culinary team at The St. Regis Punta Mita Luxury Resort, Mexico.


Octopus mixture:

1kg Whole octopus
100 gr Cilantro stem
50 gr Celery stalk
100 gr Carrot
1 piece Garlic
Salt (to taste)



1. Place all vegetables in a pot and fill with enough water to cover the octopus.

2. Bring to a boil and “scare” the octopus 5 times before finally placing in the pot. (Scare is a term used in the kitchen which means to immerse the octopus and remove from the water quickly, then allow the octopus to submerge and cook slowly.)

3. Cook for 45 minutes to 1 hour per kilo of octopus.

4. Once the octopus has cooked, allow to cool in the broth until room temperature.

5. Place in a bowl, cool and save.


Vegetable mixture:

200 gr Cubed avocado
1 clove of Onion julienne
Persian cucumber 1/4 pc sheets
2 pcs Diced tomato
Chopped serrano chile (to taste)
150 ml Extra virgin olive oil
Salt (to taste)



1. Peel the onion, divide it in half and cut julienne.

2. Cleave cucumber lengthwise into quarters and then laminating (fold together in thin layers).

3. Cut tomatoes into cubes and save for later use.

4. Cut the serrano peppers in half, remove seeds and then chop finely.

5. Split the avocado in half, remove from the bone and then into quarters. Chop into cubes and save.


Yellow Aji Sauce:

2 pieces of Garlic
1/2 White onion
200 ml Lemon juice
100g Yellow pepper paste



1. Place all ingredients into a blender and process until the mix becomes a thick paste.


Ceviche mixture:

100 ml Green lemon juice
100 ml Lemon juice
Salt (to taste)
200 ml Extra virgin olive oil
50g Chopped fresh cilantro



1. In a metal bowl, add the serrano chile with the onion, a little salt and lime juice. Mix and marinate for 5 minutes.

2. Add the octopus and the remaining vegetables except the avocado.

3. Add yellow chili paste according to the degree of hotness you want.

4. Add the coriander and rectify the salt and acidity with lemon juice.

5. Add diced avocado and mix.

6. Serve alone or over maize tostada



Learn more about Chef Gabriel Kolofon on his Chef’s Roll profile here.

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