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Octopus, Shrimp, and Mahi Mahi Ceviche 17:37

Patricio Sandoval

This version of ceviche incorporates a tomatillo pico de gallo and a serrano pepper passion fruit broth.

Octopus, Shrimp, and Mahi Mahi Ceviche 17:37

Patricio Sandoval

This version of ceviche incorporates a tomatillo pico de gallo and a serrano pepper passion fruit broth.

Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. To prepare the whole, cooked octopus: Trim off the tentacles by cutting them from the body. Cut off the octopus head, discard. Slice the remaining body into smaller pieces and set aside. 00:37

  2. 2. To clean the tentacles: Cut the tentacles into smaller, more manageable pieces. Remove the slimy outer layer of the tentacle by scraping it off with a knife or rubbing it clean with a towel. With a larger tentacle piece, use a knife to trim off the slimy exterior. Place the cleaned octopus into a medium bowl of cold water. 01:15

  3. 3. Slice about 5 tentacles into even, 1/4 inch rounds. Set aside. 03:34

  4. 4. To prepare the raw shrimp: Peel the shrimp if needed, and devein by making a small incision along the top and pulling out the black string-like vein. Then cut each shrimp into 1/4 inch rounds, similar in size to the octopus. Poach in a boiling pot of water, 1/4 cup of lemon juice, and salt for 45 seconds to 1 minute. Remove the shrimp and set aside. 04:06

  5. 5. Slice the mahi mahi fillet into 1/4 inch cubes, making sure to cut against the grain using smooth, clean strokes of the knife. Trim off any discolored or tough parts of the fillet, and discard. 05:03

  6. 6. Place 1 cup of lemon juice in a small bowl. Add the diced raw fish and refrigerate for 35-40 minutes. 07:47

  7. 7. When the fish is done cooking, it will be white and opaque. Be sure to break a piece open and check inside. When it is 90 percent opaque, remove the fish from the lemon juice and set aside. 08:40

  8. 8. Make the ceviche liquid by blending the ginger water, serrano chili, tomatillo, garlic, onion, celery, and water until liquified. Strain the liquid through a fine chinois or other mesh strainer. Place the liquid in a small container - this is the ceviche broth. 09:14

  9. 9. Pour the passion fruit juice into a small bowl. Whisk in a small amount of the ginger water mixture. Taste and add more, as needed, until the passion fruit is balanced with the heat and spice of the ginger mixture. 11:08

  10. 10. Mix in honey to provide dimension and balance the chili. Taste. Add more, if needed. Add lemon juice if the passion fruit is very sweet. Set the liquid mixture aside. 12:40

  11. 11. To assemble the ceviche: Mix equal parts poached shrimp, octopus, and mahi mahi in a medium bowl. Add the tomatillo pico de gallo and stir to incorporate. Add the ceviche broth until it almost covers the seafood. Top with cilantro and season with salt, stir. Adjust with more salt, lemon juice, or honey as needed. 13:37

  12. 12. To plate the ceviche, create a base of seafood in a small bowl. Spoon a small amount of ceviche broth on top. 16:38

What You'll Need


- Boning knife
- Medium mixing bowls (2)
- Small mixing bowls (2)
- Pot
- Blender
- Fine mesh strainer or chinois 
- Whisk
- Spoon 
- Small plastic container 
- Towel
- Cutting board


- Octopus (1, poached/cooked)
- Shrimp, raw (about 5 medium)
- Mahi mahi or other fresh white fish fillet (2 ounces)
- Lemon juice, freshly squeezed (1 1/4 cup, divided, plus more to taste)
- Ginger water (1 1/2 tablespoons)*
- Serrano chili (1 whole, stem removed)
- Tomatillo (1, husk removed and cleaned)
- Garlic (1 clove)
- Onion, chopped (1/8 cup)
- Celery (1/3 stalk, roughly chopped)
- Water (3/4 cup)
- Passion fruit juice (1/2 cup)
- Honey (1 teaspoon, or to taste)
- Tomatillo pico de gallo (1/3 cup)*
- Cilantro, minced (1 tablespoon; optional: mint or parsley)
- Salt to taste

*For the ginger water and tomatillo pico de gallo recipes, see Chef Notes.

Chef Notes

Have all the seafood cooked and prepared before assembling the ceviche. Start cooking the ingredient that takes the longest first -- in this case, it's the octopus which Chef Patricio poached.

The fish in this ceviche is not cooked by heat but by the citric acid in the lemon juice. So there should be an ample amount of lemon juice for the amount of fish to ensure fast and even cooking (like water for cooking pasta). Fish will overcook if left too long, so remove when it is 90-100 percent opaque.

Ginger water is made by boiling 2-3 ounces of fresh, chopped ginger in 1 quart of water for 45 minutes to an hour. Blend and strain for ginger water.

Tomatillo pico de gallo is a mild tomato salsa.  To make tomatillo pico de gallo at home, simply combine 2 cups of seeded and diced tomatillos, 1/4 cup of diced onion, 1 clove of chopped garlic, the juice of one lime, a handful of chopped cilantro, and salt and pepper to taste in a large bowl. Mix until fully incorporated. 

In this tutorial, Chef Patricio uses equal parts shrimp, mahi mahi, and octopus, but the ratio can be changed based on personal preference. Different kinds of seafood can also be used, including lobster, scallops, or different types of white fish. Just make sure it's the freshest seafood possible.

Ceviche can be made ahead. Prepare the entire mixture and let it marinate in the broth for a maximum of 45 minutes to an hour. Much longer, and the vegetables and ingredients will begin to break down.


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