Ceviche de Pulpo
Ceviche de Pulpo is a vibrant, citrus-cured octopus dish originating from coastal Latin America, particularly Peru and Mexico. It features tender octopus 'cooked' in lime or lemon juice, mixed with red onion, cilantro, chili, and often avocado or tomatoes, served cold as a refreshing appetizer or main.
🍽️ Nutrition at a glance
This dish is high in lean protein and low in carbohydrates, providing omega-3 fatty acids, vitamin B12, and iron from the octopus, with a rough calorie ballpark of 200-300 per serving depending on portion size and added ingredients.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 25 g |
| Carbs | 8 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Potassium | 400 mg |
| Vitamin C | 25 mg |
| Vitamin B12 | 12 mcg |
| Iron | 3 mg |
| Selenium | 45 mcg |
| Phosphorus | 220 mg |
| Zinc | 2 mg |
| Magnesium | 40 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it showcases the ancient technique of acid 'cooking' (denaturation) without heat, preserving nutrients like vitamin C from citrus while creating a unique texture; nutritionally, octopus is a sustainable, low-mercury seafood option rich in collagen for skin and joint health.
