Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 kilograms of cleaned octopus with 2 tablespoons of olive oil, 1 finely minced Scotch Bonnet pepper, 4 smashed garlic cloves, 4 fresh thyme sprigs, the zest and juice of 1 orange, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper, then massage to coat the octopus thoroughly.

2. 2

   Carefully place the seasoned octopus and all marinating liquid into a vacuum-sealable bag, ensuring no air remains before sealing the bag completely.

3. 3

   Submerge the sealed octopus bag into a water bath set to 77 degrees Celsius (170 degrees Fahrenheit) and cook for 5 hours, or until the octopus is tender when gently pressed.

4. 4

   While the octopus cooks, prepare the mango salsa by combining 1 large peeled, pitted, and diced ripe mango, 0.25 cup of finely diced red onion, 0.25 cup of chopped fresh cilantro, the zest and juice of 2 limes, 0.5 medium deseeded and finely diced red bell pepper, and 0.25 teaspoon of sea salt in a medium bowl.

5. 5

   After sous-vide cooking, remove the octopus from the bag, pat it dry with paper towels, and sear the tentacles in a hot skillet with 1 tablespoon of olive oil for 2 minutes per side until beautifully charred.

6. 6

   Slice the seared octopus into bite-sized pieces and arrange them elegantly on serving plates, then spoon a generous portion of the fresh mango-lime salsa over the warm octopus.