Water Octopus Ceviche

Water Octopus Ceviche

Ceviche is a traditional Peruvian dish made by marinating seafood and vegetables with citrus and spices.
This time, we’ll give it a mild and Asian-inspired twist by using fish sauce and honey. Squeeze fresh lime over the HEGE, and the vibrant aroma will instantly fill the room, marking the start of your culinary experience. It’s also perfect as the opening dish for a home party!

Items used | φ250 Open Fire Pot


Ingredients

• Mizutako (octopus) 150g
• Celery 1 stalk
• Purple onion 1/2
• Coriander 4 stalks
• Lime 1
• Fish sauce 1 teaspoon
• Honey 1 teaspoon
• Olive oil 1 tablespoon

How to make it

1. Chill the HEGE in the refrigerator for 10 minutes, then squeeze lime juice over it and mix in honey and fish sauce.
2. Add the octopus and toss lightly, then let it marinate for 5 minutes.
3. Add the celery, red onion, and cilantro, all cut into uniform sizes, toss together, and drizzle with olive oil to finish.

POINT

• HEGE is made of aluminum, which has high thermal conductivity, so it chills quickly in the refrigerator.