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Octopus Ceviche

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1 large octopus, remove ink sac and head

½ lemon

½ onion, peeled

1 teaspoon whole black peppercorns

2 smashed garlic cloves

1 cup dry white wine

 

Fill a large pot 2/3 of the way with water, do not salt.  Add the lemon, onion, black peppercorns, garlic cloves and dry white wine.  Bring to a boil.  Fill another pot or very large bowl with ice water 2/3 of the way.

Using tongs, carefully lower the octopus into the boiling water.  Blanch for 10 seconds.  Remove and plunge into the ice water for 10 seconds.  Repeat this process 2 more times.  After the third ice water-plunge, lower the octopus into the boiling water and cook on a simmer for about 45-60 minutes or until a knife tip is easily inserted into the tentacles.  Remove to a large platter or pan and cool in the refrigerator.  Once chilled, slice the tentacles into ½ inch pieces.  Keep cold while you prepare the remaining ingredients. 

 

Ingredients for finishing the ceviche

juice of 2 limes

juice of 2 lemons

sea salt to taste

½ cup yellow onion, 1/8-inch diced

4 scallions, white and light green part only, sliced thin

½ cup English or seedless cucumber, cut in half lengthwise and sliced thin into half moons

1 serrano, sliced thin

1 tablespoon capers

1 cup heirloom grape or cherry tomatoes, cut in half and quarters if large

½ cup Castelvetrano olives, chopped

¼ cup mint sliced very thin

extra virgin oil, to drizzle

Sea salt

 

In a large bowl, mix the octopus with the citrus juice, a big pinch of Kosher salt, the onion, scallions, cucumber, serrano, capers, tomatoes, olive and mint.  Mix well.  Taste for seasoning. Serve with a drizzle of your favorite olive oil and a pinch of sea salt.