Loading advertisement…
This refreshing salad blends tender octopus, creamy avocado, and spicy jalapeño, creating a harmony of oceanic flavors and tropical zest—perfect for a vibrant and nourishing Ramadan feast.
Prep Time
15mins
Cook Time
1hr
Difficulty
MEDIUM
Serves
Serves 2
Recipe by
Chef de Cuisine
Le Méridien Maldives Resort & Spa
As Chef de Cuisine at Le Méridien Maldives Resort & Spa, Chef Devin Rodrigues brings a fusion of innovation and tradition to the island’s vibrant dining scene. His culinary journey began in 2008 as a trainee at the prestigious Taj Mahal, Mumbai, setting the stage for a career defined by excellence. Over the years, he refined his skills with world-renowned brands such as Four Seasons, The Leela, and Atmosphere Resort, mastering the art of creating unforgettable dining experiences. With an unwavering passion for flavors and meticulous attention to detail, Chef Devin continues to craft gastronomic delights that captivate guests in this breathtaking island paradise. His dedication to excellence and love for flavors make him a true artist in the culinary world.
To Make Guacamole Peel the avocado and mash it with the help of fork and then mix all the remaining ingredients and mix it well. Ingredients: Ripe Avocado Chopped Onion Chopped Maldivian chili Lime juice Salt Extra virgin olive oil 10ml
To Make Infused Olive Oil Warm the olive oil and then put in the chopped fresh jalapenos and keep it of the heat. - Extra virgin olive oil – 100ml - Fresh jalapeño
To Make Jalapeño Dressing 1. In a food processor, process the jalapeño, salt, garlic, and vinegar until well mixed and the chili is finely chopped. 2. Slowly add the olive oil and process until well blended. Chopped jalapeño chili 10 gm Sea salt 5gm Chopped garlic 5 gm Rice vinegar 45gm Grapeseed oil 112 gm
To Cook Octopus In a large pot, fill with enough water and toss in the onion, celery, carrot, peppercorns and bay leaves and bring to a boil. Holding the octopus by the head, dip the tentacles in the boiling water for a few seconds, remove and repeat to get the tentacles to curl up. 4-5 dips should work. Finally drop in the entire octopus and let simmer for about 45 minutes until tender and cooked.
Get weekly recipes delivered to your inbox.
