- Rinse Fremantle Octopus under cold running water.
- Place a medium pot of salted water over high heat and bring it to a boil. Prepare an ice bath in a medium size container.
- Once your pot comes to a rapid boil, gently lower the Fremantle Octopus into boiling water. Wait for the pot to reach boiling point again and blanch the Fremantle Octopus for 30 more seconds.
- Remove the Fremantle Octopus from the pot and shock it in ice bath, for about a minute. At this point your water should be boiling again. Return the Fremantle Octopus to the pot and repeat this process for a total of 3 times.
- The 4th time gently lower the Fremantle Octopus into the boiling water and reduce the heat to a medium-low. The water should come down to a soft simmer. Cover the pot with a lid.
- Cook the Fremantle Octopus for 25 to 35 minutes. To see if cooked, pierce the thickest part of the Fremantle Octopus with the help of a sharp paring knife or a toothpick. It should go through without much resistance.
- Remove the Fremantle Octopus from the pot and let it cool down. Once at room temperature, cut the Fremantle Octopus into thin, sashimi-like slices.
- In a bowl toss Fremantle Octopus and red onions together. Season with salt and black pepper. Squeeze-in one lime at a time until you are happy with the taste. Lime varies in acidity between seasons and the best method is to adjust the recipe if needed.
- Add coriander and chili in the bowl and let the Fremantle Octopus marinate for about 10 minutes.
- Serve Fremantle Octopus Ceviche with your favorite pack of corn chips.
