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Octopus Kilawen

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Ingredients

Adjust Servings:
5 lbs northern pacific octopus
10 cups water
1/4 cup sea salt
2 pieces medium fresh gingerroot
2 cups medium fleshy tomatoes
1 teaspoon crushed hot chili pepper
1 teaspoon apple cider vinegar
1 bunch cilantro leaf
1 teaspoon lime juice
1 teaspoon powdered cumin
1 teaspoon grated fresh gingerroot
3 pieces scallions
1 teaspoon sea salt

Nutritional information

323.7
Calories
37 g
Calories From Fat
4.1 g
Total Fat
0.9 g
Saturated Fat
181.3 mg
Cholesterol
5923.2mg
Sodium
11.2 g
Carbs
0.8 g
Dietary Fiber
1.8 g
Sugars
57 g
Protein
851g
Serving Size (g)
6
Serving Size

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Octopus Kilawen

Features:
    Cuisine:

      Octopus ceviche-esque recipe with the Ilocano touch

      • 86 min
      • Serves 6
      • Easy

      Ingredients

      Directions

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      Octopus Kilawen,Octopus ceviche-esque recipe with the Ilocano touch,Octopus ceviche-esque recipe with the Ilocano touch


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      Steps

      1
      Done

      Fill an 8-Quart Stock Pot With Water, Add Salt, and Sliced Ginger Roots. Bring Water to a Boil and Let It Boil For 5 Minutes to Allow Ginger Root Essence to Permeate the Water.

      2
      Done

      Wash the Octopus Under Running Cold Water. Invert Its Head Inside Out Like a Sock. Holding the Head of the Octopus With a Pair of Tynes, Completely Submerge the Octopus Into the Boiling Water and Count 10 Seconds -- 1001, 1002, 1003, Etc.

      3
      Done

      With the Tynes Still Attached to the Head of the Octopus, Lift It Out of the Stock Pot and Rest It in a Holding Pan. Allow Water to Come to a Boil Before Resubmerging the Octopus as in Step 1. Repeat Step One 3 Times.

      4
      Done

      After the Third Submersion Turn the Heat Down to Simmer. Put the Octopus Into the Pot of Simmering Water, Drop 3 Pieces of Used Cork from Wine Bottles and Cover.

      5
      Done

      After 10 - 15 Minutes, Using the Tynes Pierce the Octopus' Neck Between the Head and Tentacles. Feel the Resistance. If the Tynes Feel a "crunchy, Soft and Tender" Insertion, It Is Time to Remove the Octopus from the Pot and Let Sit in the Holding Pan to Cool.

      6
      Done

      Remove the Head of the Octopus, Severing Above the Tentacles. Slice Tentacles Individually to the Thickness Desired. Cut Straight Across the Tentacles. Slicing Diagonally Makes the Cuts Tougher to Chew. Set the Sliced Octopus Aside.

      7
      Done

      to Create the Cheviche Sauce, Mince the Cilantro Leaves, Slice Very Thinly the White Portion of the Green Scallions, and Mix It With the Rest of the Lime Juice, Vinegar, Ginger Roots and Crushed Tomatoes and Hot Peppers. Season With Salt to Taste.

      Avatar Of Owen Hill

      Owen Hill

      BBQ master known for his expertly smoked and tender meats with a signature rub.

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