Octopus in Coconut Milk, Red Onion Ceviche, Plantain Chips

Name: Octopus in Coconut Milk, Red Onion Ceviche, Plantain Chips
Yield: Serves 8
Cuisine: France
Ingredients: 40 g (1½ oz) tomato concasse; 25 g (1 oz) aji dulce (cachucha pepper), finely chopped; 8 coriander stems, washed; 1 tablespoon tomato paste (concentrated purée); lemon juice, to season; 1–2 tablespoons butter; 1 red onion; 150 g (5½ oz) smoked vegetable hot sauce; 1 tablespoon brown sugar; 100 ml (3½ fl oz) lime juice; ½ teaspoon grated ginger; ½ teaspoon grated garlic; ½ teaspoon ground cumin; ½ teaspoon curry powder; 1 green plantain; 2 tablespoons finely chopped coriander (cilantro); 100 g (3½ oz) garlic, finely chopped; 2 tablespoons butter; 4 celery stalks, thinly sliced; 2 leeks, white part only, thinly sliced; 1 garlic bulb, cloves crushed; 1 large brown onion, peeled, thinly sliced; 1.8 kg (4 lb) octopus, frozen; 450 g (1 lb) fresh coconut flesh; 75 g (2¾ oz) onion, finely chopped; 30 g (1 oz) green capsicum (pepper), finely chopped; 30 g (1 oz) garlic, finely chopped; 30 g (1 oz) aji dulce (cachucha pepper); 10 g (¼ oz) annatto seed (achiote) paste; 3–4 parsley sprigs, finely chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

4 celery stalks, thinly sliced
2 leeks, white part only, thinly sliced
1 garlic bulb, c

Europe
France
Fish course
Pescatarian
Mediterranean
Spicy
Gluten-free
Sous vide

Method

Put 5 litres (175 fl oz/20 cups) of water, the celery, leek, garlic and onion in a large stockpot and bring to