Appetizer

Charred Octopus Tentacle & Mango Escabeche with Crispy Shallot Oil & Cilantro Emulsion

Name: Charred Octopus Tentacle & Mango Escabeche with Crispy Shallot Oil & Cilantro Emulsion
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 4 servings
Ingredients: 1 pound baby octopus (tentacles whole, about 2–3 inches each); 2 cups water for poaching; 1 bay leaf; 6 black peppercorns; 3 tablespoons white wine vinegar; 1 ripe but firm mango, peeled and cut into ¼-inch planks; ½ red onion, thinly sliced; 1 Scotch bonnet chile, minced (or ⅓ habanero for less heat); ½ cup fresh cilantro leaves (loosely packed); ½ cup fresh mint leaves; 2 tablespoons fresh lime juice; 2 garlic cloves; ½ cup neutral oil; 2 large shallots, thinly sliced; 2 tablespoons fleur de sel; White pepper to taste; ½ cup fish stock or water; 1 tablespoon honey or agave; 2 tablespoons fresh cilantro leaves for garnish

Baby octopus tentacles are poached until tender, then char-grilled over high heat until blistered and caramelized. They're layered atop a bright escabeche of charred mango, red onion, and Scotch bonnet heat, finished with a cilantro-green goddess emulsion and crispy fried shallot oil—a stunning composed plate that reads as both elegant and deeply Caribbean.

421calper serving 19gprotein 21gcarbs 30gfat 35min prep 55min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this