You are cooking: Fremantle Octopus Ceviche
calculating... September 25, 2020

Fremantle Octopus Ceviche

  • 2 people
  • 20mins
  • 2hrs


  1. Rinse Fremantle Octopus under cold running water. 
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. 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.
  7. 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.
  8. 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.
  9. Add coriander and chili in the bowl and let the Fremantle Octopus marinate for about 10 minutes.
  10. Serve Fremantle Octopus Ceviche with your favorite pack of corn chips.
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  • 250g Raw Fremantle Octopus, defrosted
  • 1 small Red Onion, cut fine julienne
  • 3-4 Lime Juice
  • 1 red chili, cored and sliced
  • ¼ bunch Coriander
  • Olive Oil
  • Salt & Black Pepper
  • Corn Chips

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