You are cooking: Fremantle Octopus Aguachile
calculating... October 30, 2020

Fremantle Octopus Aguachile

  • 2 people
  • 25mins
  • 25mins
  1. Remove the Raw Fremantle Octopus from the pouch and rinse under cold running water.
  2. Fill a steaming pot with water making sure that water is below the tray line, bring it to a boil over high heat.
  3. Line the steaming basket with Fremantle Octopus, making sure to evenly distribute to achieve even cooking.
  4. Reduce the heat to a simmer and insert the steaming basket into the steaming pot.
  5. Steam with a closed lid for about 20 minutes.
  6. Pierce the thickest part of the Fremantle Octopus with the help of a sharp paring knife or toothpick. If it goes through without much resistance, your Fremantle Octopus is cooked. Otherwise, cook for another 5 minutes and test again.
  7. Remove your Fremantle Octopus from the pot and cover until cooled down. It is possible to steam the Fremantle Octopus a day before service and keep covered in the fridge until needed.
  8. Char Jalapenos over your stove until they are black and blistered all over. Peel the skin.
  9. In a blender, blend the charred jalapenos with olive oil until pureed well. Stop to scrape down the sides of blender, as necessary. Mortar and pestle will also work well.
  10. Combine brown onion and juice of 2 limes in a bowl. Season with salt and allow to macerate for 10 to 15 minutes.
  11. Once cooled, thinly slice the Fremantle Octopus. Toss with baby cucumber, jalapeno oil and juice of 2 limes. Season with salt. Set aside to marinate.
  12. Toss the avocado with 1tbsp of olive oil and 1tbsp of lime juice.
  13. Transfer octopus, cucumber to a serving platter. Top with the avocado, macerated onions, and coriander. Garnish with sea salt and a generous drizzle of olive oil.
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  • 250g Raw Fremantle Octopus, drained
  • 2 Jalapeno or Habanero Chili
  • 2 Baby Cucumber
  • 4 tbsp Olive Oil
  • 2 Lime, juiced
  • 1 small Brown Onion, finely sliced
  • 2 lime, juiced
  • 1 Avocado, pitted and cut into cubes
  • ½ lime, juiced
  • ¼ bunch Coriander
  • Sea Salt
  • Extra Virgin Olive Oil

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