Kinilaw na pugita (octopus ceviche)

Main Dish
4 servings
15 min
45 min
Very Easy


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.


  • 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.


Kinilaw na Pugita (Octopus Ceviche), photo 1
Kinilaw na Pugita (Octopus Ceviche), photo 2
Kinilaw na Pugita (Octopus Ceviche), photo 3




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