You are cooking: Fremantle Octopus Tostadas
calculating... January 22, 2021

Fremantle Octopus Tostadas

  • 2 people
  • 20mins
  • 35mins
  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 octopus into boiling water. Wait for the pot to reach boiling point again and blanch the octopus for 30 more seconds.
  4. Remove the 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 octopus to the pot and repeat this process for a total of 3 times.
  5. The 4th time gently lower the 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 octopus for 25 to 35 minutes. To see if cooked, pierce the thickest part of the octopus with the help of a sharp paring knife or a toothpick. It should go through without much resistance.
  7. Remove the octopus from the pot and let it cool down. Once at room temperature, cut the octopus into thin, sashimi-like slices.
  8. Combine red onion, red capsicum, sweet corn, octopus, and juice of 1 lime in a bowl. Season with olive oil and salt, set aside for 15 minutes to marinate.
  9. Meanwhile, mash avocado in a small bowl. Season with salt and 1 tbsp of olive oil.
  10. Cut disks from the flour Tortilla, each tortilla should yield about 4 or 5 tostadas. Brush with oil and toast in a panini press or non-stick pan until golden in color.
  11. Transfer the tostadas on a serving platter, top with octopus mix and a spoonful of avocado. Garnish with drizzle of olive oil and coriander.
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  • 200g Steamed Fremantle Octopus, defrosted
  • 1 Small Red Onion, finely sliced
  • ½ Red Capsicum, finely sliced
  • 1 cup Sweet Corn
  • 1 Avocado
  • 4 limes
  • 2 Flour Tortilla
  • ¼ bunch coriander
  • Salt
  • Olive Oil

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