Octopus Ceviche

Recipe courtesy of chef Sam Gorenstein

Ingredients

Juice Base

- 2 cups freshly squeezed blood orange juice

- 1½ cups freshly squeezed lime juice

- 1 cup freshly squeezed lemon juice

- 3 garlic cloves

- 1 large white onion, peeled

- 1 branch celery

- 1 tablespoon pure honey

- 1½ tablespoon Rocoto pepper paste

Garnish

- 1 bunch cilantro, chiffonade

- 1 red onion, thinly sliced

- ½ fennel bulb, thinly shaved

- 1 pint grapetTomatoes, halved

- ½ of a blood orange zest

- Sea salt

Octopus

- 1 6-8 whole fresh octopus

- 1 carrot

- 2 celery branches

- 1 large white onion

- 4 garlic cloves

- 1 orange

- 1 lemon

- 1 bay leaf

- Sea salt

- Black peppercorns

Directions

Juice Base

1) Season the onion with salt and pepper.

2) Char heavily on the grill at medium-high temperature.

3) In a blender, combine all ingredients until smooth. Pass through a fine mesh strainer.

4) Set aside.

Octopus

1) In a large pot simmer carrots, celery, onions, garlic, orange slices, lemon slices, bay leaf, black peppercorns, and sea salt.

2) Add the octopus and simmer at low temperature for about 2.5 hours approximately or until octopus is tender.

3) Let cool.

4) Remove the head, and thinly slice the tentacles.

5) Set aside.

To Serve

1) In a large bowl combine octopus, cilantro, red onions, fennel, grape tomato, and blood orange zest.

2) Add the juice.

3) Season with sea salt.