aguachiles
Aguachile Verde de Pulpo
Tender octopus rounds bathed in a fierce green serrano sauce — Sinaloa's aguachile playbook applied to pulpo. The octopus is pre-cooked then briefly marinated in lime, so it stays meaty against the sharp citrus and chile.
⏱
Prep
20 minutes
🔥
Cook
5 minutes (marinating, octopus pre-cooked)
🍽
Servings
2
📊
Difficulty
Medium
1 Ingredients
- 500g cooked pulpo, sliced into rounds
- 500ml fresh lime juice (seedless)
- 2 cups red onion, thinly sliced
- 2 cups Persian cucumber, sliced thinly on the diagonal
- 2 tbsp olive oil
- 1/2 avocado, sliced or cubed
- 1/2 cup cilantro leaves
- For the aguachile salsa: 5 chiles serranos
- 250ml hot water
- 1/2 tbsp dried oregano
- 1 cup chopped cilantro
- 3 tbsp coarse salt
Premium recipe
The full method is for members
Get Lifetime Access or join La Sirena Club to unlock the steps, tips, and every recipe in the library.
Already a member? Sign in
#aguachile#Sinaloa#seafood#pulpo#octopus#Mexican#spicy