Ceviche de Pulpo

Method

Boil the octopus pieces in salted water for 40-45 minutes until tender, then drain and cool completely. Place the cooked octopus in a large bowl and pour over the fresh lime juice, ensuring all pieces are submerged; cover and refrigerate for at least 30 minutes to allow the acid to flavour the octopus. Gently fold in the sliced red onion, tomato, coriander, and red chilli into the ceviche mixture. In a small bowl, whisk together the ají amarillo paste with the olive oil, then gently combine with the ceviche. Season to taste with sea salt and black pepper, adjusting the lime juice if needed. Serve immediately in chilled bowls, ensuring each portion includes plenty of the marinade and fresh garnishes.