Sativa-soaked octopus ceviche
By Chef Sebastian Carosi
Having lived half of my life on the East Coast of the United States and the other half on the West Coast, I’ve always been bordered on one side by the ocean and on the other by amazing seafood. Several delicacies are ubiquitous to the residents of both coasts—clams, oysters, gooseneck barnacles and octopus all find their place on the dinner table. As a young, untrained chef, my family vacationed in spots close to our home, yet worlds away gastronomically. Digging clams, quahogs, geoducks, scouring the beaches for oysters, searching for urchin in the tide pools, plucking oysters from the rocks and jigging for squid were all part of growing up around the bays, sounds and coastal waterways. Although octopus wasn’t as popular back then, it was definitely present. After becoming a professional chef, I tried to utilize as many wild, humanely-sourced products as I could find. That means wild octopus, never farmed, usually a bi-catch of the fishermen in the Puget Sound. The difference between the better-known white fish ceviche and the ingredients in this recipe is the fact that the octopus must be precooked in order to be palatable. While it technically may be possible to eat the flesh raw, I really would not recommend it. Octopus should be tenderized by parboiling to make sure it is tender to the tooth. Be sure to use only the freshest octopus you can find for this dish. Uplifting sativas and bright citrus flavours meld well with this marinated octopus. You might want to double the batch for a big group; it is such a crowd pleaser! And yes, it is absolutely okay to make it more Ecuadorian by adding diced fresh tomatoes, bell peppers and tomato juice. Just be sure to serve it with plenty of crispy tortilla chips, popcorn, or corn nuts.
Editor’s note: Although there is no denying that octopus is a culinary delicacy, there are many unanswered ethical questions related to commercial aquafarming, humane slaughter methods, and the negative impact of increased fishing. See here for more information.
Sativa-soaked octopus ceviche
Prep time: 45 minutes
Cook time: 30 minutes
Yield: 6 servings
Total THC/CBD: depends on the potency of the products used
Status: swanky octopus salad
From the cannabis pantry: cannabis-infused olive oil, cannabis-infused hot sauce
Chef’s strain recommendation: Super Lemon Haze
Small stockpot, tongs, chef’s knife, cutting board, medium stainless steel bowl, chilled glasses or bowl for service
2 pounds cooked octopus (thin sliced rounds)
1 cup red onion (very thin sliced)
1 cup fresh squeezed lime juice
¼ cup cannabis-infused olive oil (made in the mb2e)
1 fresh serrano or jalapeno pepper (very thin sliced)
¼ cup fresh cilantro (rough chopped)
2 tbsp fresh young cannabis leaves (rough chopped)
1 tsp Jacobsen sea salt
½ tsp cannabis-infused hot sauce (made in the mb2e)
In a large pot, bring salted water to a boil. Add the octopus and cook for 30 minutes over medium heat. Remove from water and let cool completely. Slice into small 1-inch rounds and set aside. Place sliced onions in a bowl, add salt and cover with water. Let rest for 10 minutes, drain and rinse well. Place the octopus rounds in a stainless steel bowl. Add the lime juice, half the onions, chilli peppers, sea salt, olive oil and hot sauce. Let marinate for a couple of hours in the refrigerator. Right before serving, add the remaining onions, cilantro and fresh cannabis leaves to the chilled octopus and mix well. Adjust salt as needed. Serve in a chilled glass or your favourite bowl with crispy tortilla chips, popcorn or corn nuts.
Equipment + product source
www.magicalbutter.com (mb2e botanical extractor)
www.jacobsensaltco.com (sea salt flakes)
To learn more about Chef Sebastian Carosi and his approach to cannabis cookery read our exclusive interview, Eat your damn greens! Chef Sebastain talks wildcrafting, cannabis cookery and his respect for the movement’s deep roots. Chef Sebastian generously shared this recipe with Heads Lifestyle. Now get in the kitchen and whip up something delicious!
Photos: Chef Sebastian Carosi and Carla Asquith
More about Chef Sebastian Carosi and his projects here
Follow on Instagram at: @chef_sebatian_carosi