Refreshing Octopus Ceviche: The Star of Your Home Party!
Refreshing Octopus Ceviche: The Star of Your Home Party!
A Simple Octopus Ceviche Recipe for Entertaining
Introducing an exquisite Octopus Ceviche that’s perfect for hosting guests. Made with pre-cooked octopus, it’s quick to prepare and features a delightful sweet and tangy dressing, making it an ideal accompaniment to beer or wine. Ceviche is a vibrant Central and South American dish where thinly sliced seafood is marinated in a zesty sauce and served chilled.
Main Ingredients- 200g pre-cooked octopus
Zesty Salad Dressing- 3 Tbsp olive oil (or canola oil)
- 1 Tbsp minced garlic
- 2 Tbsp honey
- 4 Tbsp lemon juice
- 1/2 Tbsp fine salt
- Pinch of black pepper (freshly ground)
- 2 Tbsp plum extract
Fresh Vegetables & Fruits- 5 cherry tomatoes
- Shine Muscat grapes
- 1/4 onion
- 30g crown daisy (or edible chrysanthemum)
- 1 lemon
- 3 Tbsp olive oil (or canola oil)
- 1 Tbsp minced garlic
- 2 Tbsp honey
- 4 Tbsp lemon juice
- 1/2 Tbsp fine salt
- Pinch of black pepper (freshly ground)
- 2 Tbsp plum extract
Fresh Vegetables & Fruits- 5 cherry tomatoes
- Shine Muscat grapes
- 1/4 onion
- 30g crown daisy (or edible chrysanthemum)
- 1 lemon
Cooking Instructions
Step 1
For the main ingredient, we’ll use readily available pre-cooked octopus. While it’s delicious simply dipped in chili sauce, today we’re making a refreshing ceviche with a sweet and tangy dressing. It’s an excellent dish for entertaining guests.
Step 2
Olive oil is commonly used for a richer flavor, but if you don’t have it, canola oil works wonderfully too. Personally, I found the canola oil resulted in a cleaner, crispier taste. Feel free to choose based on your preference.
Step 3
Now, let’s make the zesty salad dressing! In a bowl, combine 3 tablespoons of olive oil (or canola oil), 1 tablespoon of minced garlic, 2 tablespoons of honey, 4 tablespoons of lemon juice, 1/2 tablespoon of fine salt, a pinch of freshly ground black pepper, and 2 tablespoons of plum extract. Whisk everything together until well combined. This creates a delightful dressing, quite different from the usual chili sauce.
Step 4
Prepare your fresh vegetables and fruits to add vibrancy. For this recipe, I’ve chosen crown daisy, onion, Shine Muscat grapes, and cherry tomatoes. Don’t hesitate to use other seasonal produce that you enjoy!
Step 5
For that essential citrusy zing, take one lemon and slice it thinly. These lemon slices will truly be the star, enhancing the flavors of the octopus and vegetables beautifully.
Step 6
Begin by arranging the thin lemon slices in a circular pattern at the bottom of your serving plate. This adds an elegant touch. You could also use lime slices for a similar visual appeal and taste.
Step 7
Slice the pre-cooked octopus into bite-sized pieces, about 1 to 1.5 cm thick. Place the sliced octopus into the prepared zesty dressing and gently toss to coat evenly. Ensure the dressing infuses the octopus with its flavors.
Step 8
Now, add the vegetables and fruits to be mixed with the octopus. Combine the sliced onion, Shine Muscat grapes, and cherry tomatoes with the octopus and dressing. Give it a gentle mix. For added complexity, consider adding finely chopped bell peppers, other fruits, or sliced black olives.
Step 9
Keep the crown daisy separate for now. It’s best not to mix it into the ceviche until just before serving. Once you’ve plated the ceviche, arrange the fresh crown daisy attractively on top and drizzle any remaining dressing over it. This preserves its fresh aroma and crisp texture.
Step 10
Instead of crown daisy, fragrant water parsley (mi-nam) or any other fresh, raw-friendly vegetable would be a great substitute. If you’re a fan of cilantro, a small amount added to the mix will offer a unique and enjoyable flavor profile.
