1 large octopus, remove ink sac and head
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
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.
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