Kinilaw na pugita (octopus ceviche)

Name: Kinilaw na pugita (octopus ceviche)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: en
Ingredients: Wash the partially cooked octopus, gut and remove the ink sac and other entrails. Out of the 3 octopuses, only used the 2 small ones, about less than a kilogram or 2 libras after cleaning. The big one was kept in the freezer and reserved for some other dishes, probably spicy adobo.; 1 cup natural vinegar; 2 medium onions, peeled and finely chopped; 1 thumb-sized ginger, peeled and finely diced; 2 small birds eye chili, minced; ½ teaspoon ground pepper; 1 teaspoon salt or to taste; You can substitute calamansi extract to vinegar and add MSG if you like.

Main Dish

4 servings

15 min

45 min

Very Easy

(4.6/5 - 9 votes)
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Ingredients

Number of serving: 4

Wash the partially cooked octopus, gut and remove the ink sac and other entrails. Out of the 3 octopuses, only used the 2 small ones, about less than a kilogram or 2 libras after cleaning. The big one was kept in the freezer and reserved for some other dishes, probably spicy adobo.

1 cup natural vinegar

2 medium onions, peeled and finely chopped

1 thumb-sized ginger, peeled and finely diced

2 small birds eye chili, minced

½ teaspoon ground pepper

1 teaspoon salt or to taste

You can substitute calamansi extract to vinegar and add MSG if you like.

Preparation

In a large non-reacting deep bowl, non-metal if possible, mix the vinegar, ginger, onions and chili. Dump the diced octopus meat and mix all the ingredients.
Add in ground pepper and season with salt. Stir it once more and let stand for several minutes for the taste to fully develop. Adjust the seasonings accordingly.
Transfer in serving plates and serve with steamed rice. Better yet, enjoy it as an appetizer or pulutan with your friends over a bottle of your favorite drinks.