OCTOPUS CEVICHE RECIPES RECIPES

Steps:

• Add the carrot, cork and white onion to a large pot of well-salted water and bring to a boil over high heat. Reduce the heat to medium, add the octopus and cook, uncovered, until tender, about 40 minutes. Test for doneness by cutting into a tentacle at the thickest part, near the head; if it cuts easily and spreads open, the octopus is done. Remove the octopus from the pot and chill immediately.
• Once chilled, slice the tentacles from the body, discarding the head or reserving it for another use. Thinly slice the tentacles into 1/4-inch-thick rounds and transfer them to a large bowl. Add the kiwis, dragon fruit, tomato, red onion and melon to the bowl.
• Add the cilantro, chili sauce, olive oil, sriracha, lime juice and grapefruit juice to the bowl. Mix well, using your hands or a large spoon, and season with salt. Refrigerate the ceviche for 30 minutes to allow flavors to develop.

Steps:

• Try to select a fresh octopus. Rinse the octopus under running water, wash it very well. Check the suction cups on the tentacles to remove any marine detritus attached to the octopus flesh. Place in a bowl while you prepare the broth.
• Peel the onion and cut it into four pieces. Peel the garlic. Wash the chili, cut it in two, and extract the seeds.
• Bring a pot with four to six liters of water to a boil (it depends on the size of the pot). Inside the pot, place the white onion, garlic cloves, habanero pepper, bay leaves, allspice, lemon juice, and salt. Cook uncovered over high heat until boiling.
• How to cook octopus for ceviche? To prepare the octopus successfully we need the tentacles to curl. This requires a procedure known in the cooking world as "scare the octopus". The octopus is held by the head and the tips of the tentacles are inserted into boiling broth for approximately five seconds. Quickly remove the octopus, wait ten seconds, and repeat the procedure until you see the tip of the tentacles curled up.
• When the tips of the tentacles are curled, place the octopus in the pot, and boil covered for approximately twenty minutes until tender. Strain the octopus, discard the liquid and the vegetables. Let it cool for a few minutes until you can cut it.
• While the octopus is cooling, cut the red onion into thin julienne strips. Wash the peppers, cut them, and extract the veins and seeds. Then chop them finely. Cut the cilantro as small as you can. Grate the ginger on the finest side of the cheese grater.
• In a bowl, place the lime juice, orange juice, grated ginger, olive oil, and salt. Stir very well. Add the onion, cilantro, and finely chopped chili to the bowl. Stir and let it rest for a few minutes while you slice the octopus.
• Place the octopus on the cutting board, cut off the head with a sharp knife. Some use it for ceviche, but it is better to remove it because it takes away the appearance of the dish. Slice the tentacles one by one. Then take each tentacle, and cut it into slices about two centimeters long.
• Put the pieces in the bowl. Stir everything and voila! Serve with tostones or fried plantains