Octopus & Trout (Pulpo y Trucha) Mango Ceviche

An Ecuadorian National Dish, this fresh and fruity ceviche features a combination of trout and octopus mixed with creamy avocado and tangy mango cubes.

Octopus & Trout (Pulpo y Trucha) Mango Ceviche

Total TimeTotal Time: 5 hours

ServingsServings: 10


1 ½ lb trout fillet, chopped into 1-2 inch cubes

1 ½ lb octopus, sliced into ½ inch slices

2 cups orange juice, fresh, divided

2 cups lime juice, fresh, divided

2 tsp salt, kosher, divided

2 cups shallots, minced

2 cups roma tomatoes, minced

1 cup red bell pepper, seeded and minced

1 cup yellow bell pepper, seeded and diced

2 cups DOLE® Chef-Ready Cuts Diced Mango, thawed

2 cups DOLE Chef-Ready Cuts Diced Avocado, thawed

2 Tbsp pepper suace

2 Tbsp extra virgin olive oil

¼ cup cilantro, picked and minced

1 ½ cup popcorn, salted

3 cups plantain chips, salted


  1. Place the raw seafood into a glass dish and cover with half of the orange and lime juice, half of the salt, and cover the dish with plastic and refrigerate for 3-4 hours.
  2. Mix the shallots, tomatoes, peppers, mango, avocado and pepper sauce with the remaining lime and orange juice. Allow that to marinate for roughly 1 hour.
  3. Once the seafood is finished “cooking” drain it and transfer it to the rest of the fruit and vegetables, finish with olive oil and cilantro.
  4. Serve garnished with popcorn and a side of plantain chips.

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