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Cucumber Guacamole Topped with Octopus Ceviche

Course Appetizer, Main Dish, Salad
Cuisine Mexican, Southern
Keyword ceviche, recipe, seafood
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 55 minutes
Servings 4 portions


for octopus ceviche

  • 1 each octopus large, cooked
  • 1 each red onion medium size
  • 1 each serrano adjust to your taste
  • 4 each key limes zest and juice
  • 1 bunch cilantro
  • 1 pint cherry tomatoes halved

for guacamole

  • 4 each avocados
  • 2 oz red onion finely chopped
  • 1 each serrano adjust to your taste
  • 2 tbsp key lime juice adjust to your taste
  • 2 tsp kosher salt adjust to your taste
  • 1/2 cup cilantro fresh, chopped
  • 1/4 each cucumber English, no seeds, diced


for guacamole

  • Chop or dice onion, chop cilantro, and chili.
    Making Guacamole
  • Mash onion, half of the cilantro, chili, and salt to a paste. Use molcajete (mortar) or any other convenient way to make a paste.
    Making Guacamole
  • Score the flesh of halved avocados and scoop them with a spoon.
    Making Guacamole
  • Quarter half of English cucumber. Remove seeds. Dice 1/4 of cucumber.
    Cutting Cucumbers
  • Mix the herbs and chili paste with chunks of avocado and cucumber. Season and balance the taste with more key lime juice.
    Octopus Ceviche and Cucucmber Guacamole: Prep Avocado

for ceviche

  • Peel and sliver an onion thinly. Add salt, mix, and let it draw onion juices. Add the zest and juice of 4 key limes, mix. Thinly slice serrano and chop 1 tbsp of fresh cilantro, add and mix.
    Octopus Ceviche and Cucucmber Guacamole: Marinate Onions
  • Cut cooked octopus into bite-size pieces and half cherry tomatoes. Add them to the bowl, mix, and let marinate for 30-45 minutes refrigerated. Chop the rest of fresh cilantro and add to the ceviche before serving. Taste ceviche and correct seasoning if needed. To serve, spread a layer of guacamole, top it with octopus ceviche, and enjoy with freshly grilled tostadas ot blue corn chips.
    Octopus Ceviche and Cucumber Guacamole


Sous Vide Octopus (total 5 hours)
Pressure Cooked Octopus (total 35-45 minutes)
Octopus Cooked on the Stove (total 1.5-2 hours)
About serving a combination of guacamole and ceviche on a toast...
Avocado Toast by wiki
In areas where avocados are abundant such as Mexico, Chile, and Australia, people have eaten avocado with corn tortillas or toast for many years. In the San Francisco Bay Area, people have been eating avocado toast since at least 1885.
In 1915, the California Avocado Association described serving small squares of avocado toast as a hors d'oeuvre. According to The Washington Post, it was believed that chef Bill Granger - based in Sydney, Australia - may have been the first person to put avocado toast on his café menu in 1993. In 1999, Nigel Slater published a recipe for an avocado "bruschetta" in The Guardian. Oyler credited Cafe Gitane with bringing the dish to the United States in its “Instagrammable” form, as it grew as a food trend. Chloe Osborne, the consulting chef at Cafe Gitane in Manhattan, erroneously estimated that the first creation of the avocado toast took place in Queensland, Australia in the mid-1970s.
In 1962, a New York Times article showcased an "unusual" way to serve avocado as the filling of a toasted sandwich. In another article published in The New Yorker on May 1, 1937, titled "Avocado, or the Future of Eating," the protagonist eats "avocado sandwich on whole wheat and a lime rickey."
Avocado Toast by Know Your Meme
Who Really Invented Avocado Toast? by Taste