Octopus Ceviche on Squid Ink Tostadas
Xico; Portland, Oregon
4 heirloom tomatoes, crushed
½ pound octopus tentacles
5 teaspoons salt, divided use
¼ cup red bell pepper, chopped
¼ bunch cilantro
½ cup lime juice
¼ cup fresh orange juice
¼ cup reserved octopus braising liquid
3 tablespoons grapefruit juice
2¼ tablespoons blood orange juice
1¼ tablespoons Arbequina olive oil
1 tablespoon lemon juice
2 tablespoons whole coriander
1 teaspoon salt, plus extra to taste
½ dried guajillo chili, rehydrated, seeds and stems removed
¼ teaspoon habanero chili
Squid ink tostada, recipe follows
Sliced avocado to garnish
Combine tomatoes with 2 cups water and 4 teaspoons salt in a small hotel pan. Submerge octopus, cover with parchment paper, then foil, and braise in preheated 400 F oven for up to 45 minutes or until tender.
Cool and chill octopus, reserving the braising liquid.
To make leche de tigre, combine in a food processor bell pepper, lime juice, orange juice, octopus braising liquid, grapefruit juice, blood orange juice, Arbequina olive oil, lemon juice, coriander, salt, and chilies. Process and strain.
Slice octopus, with suction cups in tact, into ⅛-inch discs; submerge in leche de tigre; refrigerate for 1 hour. Correct seasonings.
At service, place on tostada; garnish with sliced avocado. Serves 4
To make the squid ink tostada, mix by hand ¾ cup fresh masa, 2 tablespoons squid ink (add more for darker color and deeper flavor), and salt to taste. Roll into golf ball-size balls; press with a tortilla press. Cook tortilla 1½ minutes on each side, allowing tortillas to puff and steam. Heat 1 cup grape seed oil or canola oil to 350 F; poke holes in tortilla and submerge in oil until crispy. Drain tortilla on a paper towel, and salt.