Entree: Peru – Nikkei Peruvian – Nikkei Grilled Octopus (Charred octopus prepared with Peruvian-Japanese marinades and served with a bright Peruvian salsa)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 7 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- 1 whole octopus, approx. 2 lb (900 g)
- 8 cups (1.9 L) water
- 1 tbsp (18 g) kosher salt for simmering
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake or dry sherry
- 1 tbsp (18 g) white miso paste
- 1 tbsp (15 ml) aji amarillo paste (or 1 tbsp (15 g) aji amarillo paste)
- 2 cloves garlic, minced, approx. 2 cloves (6 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) sesame oil
- 2 tbsp (30 ml) olive oil for grilling/basting
- 1 tbsp (15 ml) fresh lime juice
- 1 small red onion, thinly sliced, approx. 1/2 cup (50 g)
- 2 tbsp (30 ml) lime juice for salsa
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt and freshly ground black pepper to taste
- Lime wedges for serving

Instructions

1. Rinse the octopus and remove the beak if present. In a large pot bring 8 cups (1.9 L) water and 1 tbsp (18 g) kosher salt to a gentle boil. Add octopus, lower heat to a simmer, cover loosely, and cook until just tender when pierced, about 45–60 minutes depending on size. Drain and cool slightly.
2. While octopus cools, whisk together 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) mirin, 1 tbsp (15 ml) sake, 1 tbsp (18 g) miso, 1 tbsp (15 ml) aji amarillo paste, 2 cloves minced garlic (6 g), 1 tbsp (15 g) grated ginger, and 2 tbsp (30 ml) sesame oil to make the marinade.
3. Trim the cooled octopus and cut into individual tentacles. Place tentacles in a shallow dish or zip-top bag, pour marinade over, and refrigerate for 30–60 minutes to absorb flavor, turning once.
4. Preheat a grill or grill pan over high heat. Brush tentacles with 2 tbsp (30 ml) olive oil and grill until charred and slightly crispy at the edges, about 2–3 minutes per side, basting with reserved marinade once (discard used marinade that touched raw octopus).
5. Meanwhile, make the salsa criolla: toss 1 small thinly sliced red onion (50 g) with 2 tbsp (30 ml) lime juice and 1/4 cup (15 g) chopped cilantro; season with salt and pepper.
6. Transfer grilled octopus to a platter, squeeze 1 tbsp (15 ml) fresh lime juice over, garnish with salsa criolla and lime wedges, and serve immediately.