Entree: Peru – Nikkei Peruvian – Nikkei Tiradito de Pulpo (Thinly sliced octopus in a Peruvian-Japanese citrus-chili soy dressing)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 2 min

Total 25 min

Ingredients

- 1 lb (450 g) cooked octopus tentacle, chilled and sliced very thin (about 8–10 oz usable after trimming)
- 4 limes, juiced, about ½ cup (120 ml) fresh lime juice
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 2 tsp (10 ml) aji amarillo paste (or 2 tbsp (30 g) prepared aji amarillo paste if available)
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 g) finely grated fresh ginger
- 1 small garlic clove, minced
- 2 tbsp (30 ml) neutral oil (vegetable or grapeseed)
- 1 small red onion, very thinly sliced into half-moons (about 2 oz / 60 g)
- 1 jalapeño, thinly sliced (remove seeds for less heat)
- 2 tbsp (6 g) chopped cilantro
- 1 tbsp (9 g) toasted sesame seeds
- 2 tbsp (16 g) crispy fried garlic or thin fried shallot chips
- Salt, to taste

Instructions

1. If octopus is not already tender-cooked, simmer a whole cleaned octopus or tentacle in simmering water until tender, 35–60 minutes depending on size; cool and chill thoroughly. If using pre-cooked octopus, chill and slice thinly across the tentacle into 1/8-inch (3 mm) slices.
2. In a bowl whisk together lime juice, soy sauce, sesame oil, aji amarillo paste, rice vinegar, grated ginger, minced garlic, and neutral oil until emulsified; taste and adjust salt or lime.
3. Arrange octopus slices in a single layer on a chilled serving plate.
4. Spoon the dressing evenly over the octopus slices so each piece is lightly coated; allow to sit 1–2 minutes to “cook” in the citrus dressing.
5. Scatter thin red onion slices, jalapeño rounds, chopped cilantro, toasted sesame seeds, and crispy garlic or shallot chips over the top.
6. Serve immediately chilled as a vibrant Nikkei entrée, with extra lime on the side.