Lee Yeon-bok's Octopus Ceviche

Name: Lee Yeon-bok's Octopus Ceviche
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Pre-cooked octopus (store-bought), as needed; Cherry tomatoes, 5-6; Yellow bell pepper, 1/4; Orange, 1/2; Lime, 1; Chopped Italian parsley, as needed; White wine vinegar, as needed; Liquid seasoning (Yeondu), a little; Allulose, a little; Olive oil, generously; Herbs (rosemary, apple mint, etc., optional)

A bright appetizer featuring chewy pre-cooked octopus and colorful vegetables with a refreshing lime vinegar dressing.

🙋 Recommended for

⭐ For those who want to cook joyfully with children like assembling a dish and create memories
⭐ For those looking for a cheerful welcome dish that brightens the dining table atmosphere

15 min Difficulty Easy Salads & light meals

Main ingredients 🥩

Pre-cooked octopusCherry tomatoesYellow bell pepperOrangeLimeItalian parsleyWhite wine vinegarYeonduAllulose

Tags 🏷️

home party healthy meal 에피타이저

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Pre-cooked octopus (store-bought), as needed
Cherry tomatoes, 5-6
Yellow bell pepper, 1/4
Orange, 1/2
Lime, 1
Chopped Italian parsley, as needed
White wine vinegar, as needed
Liquid seasoning (Yeondu), a little
Allulose, a little
Olive oil, generously
Herbs (rosemary, apple mint, etc., optional)

Recipe 🍳

Roll the lime on a cutting board to soften it, then cut it in half and squeeze out the juice with a citrus juicer.
In the lime juice, mix chopped Italian parsley, white wine vinegar, a little liquid seasoning (Yeondu), allulose, and olive oil to make the dressing.
Cut the store-bought pre-cooked octopus tentacles into bite-sized pieces, keeping their shape.
Quarter the cherry tomatoes, and cut the yellow bell pepper and orange into similar bite-sized cubes.
Put the cut octopus into the prepared dressing and toss gently to coat and season.
On a large plate, arrange the dressed octopus pieces, then fill the gaps with the tomatoes, bell pepper, and orange for a colorful presentation. Drizzle the remaining dressing over everything and serve.

Mix lime juice with parsley, white wine vinegar, Yeondu, allulose, and olive oil to make the dressing.
Cut the pre-cooked octopus, cherry tomatoes, bell pepper, and orange into similar bite-sized pieces.
First toss the octopus with the dressing, then arrange on a plate with the vegetables and fruit for color contrast, and finish by drizzling with extra dressing.

Cooking tips 💡

You can use regular vinegar instead of white wine vinegar, but white wine vinegar gives a deeper, smoother acidity.
After plating, refrigerate for a while to let the flavors meld; the dish tastes fresher and more delicious when served cold.