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Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold the onion securely with fingers curled inward like a claw to prevent accidental cuts when slicing with a sharp knife.
Peel and remove the thick outer layers of 1 red onion, then slice it thinly into julienne strips.
Watch out
Be sure to peel off several outer layers of the onion
using the outermost layers will leave an overly harsh bitter onion taste and odor
Wash hands thoroughly and sanitize cutting board after handling raw fish to prevent cross-contamination.
Fillet 400g of fresh sole fish using a sharp knife and slice into clean, bite-sized thick cubes or pieces.
Watch out
Fish must be extremely fresh and kept ice-cold
slice smoothly with respect without squishing the flesh
Place the sliced 400g sole fish and 150g cooked octopus into a large stainless steel bowl. Add the sliced red onion, season with 1 tsp salt and 0.5 tsp black pepper, squeeze the juice of 10 limes over top, and gently mix with a wooden spoon until well coated.
Watch out
Find the perfect balance between salt and lime juice
toss gently without stirring roughly so the fish doesn't break apart
Serve the ceviche immediately onto a platter or shallow dish, pouring all the flavorful citrus juice (leche de tigre) from the bowl over the top.
Watch out
Serve instantly after mixing
if allowed to sit too long in the lime juice, the fish texture will become tough and rubbery
