Octopus Aguachile

By: Giovanna Ronci

Octopus Aguachile
cuisine icon Cuisine
Mexican
cuisine icon Course
Main Dishes
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
20 minutes, 4 servings, air fry, cucumber, fish and seafood, garlic, handful of cilantro, instant vortex, main dishes, mexican, octopus tentacles, oil, olive oil, persian cucumber, piece purple onion, powder, salt & pepper, serrano or habanero chili, sour lemon juice

serving icon Servings
4 Servings
Ingredients
  • 3-4 octopus tentacles
  • Salt & pepper
  • Garlic powder
  • Avocado oil
  • 1 Persian cucumber
  • 1 small piece purple onion
  • ½ cup sour lemon juice
  • 1 serrano or habanero chili
  • 1 clove garlic
  • ¼ cucumber
  • 1 handful of cilantro
  • 1 tbsp olive oil
  • Salt & pepper
Instructions
  • If pre-cooked was not available, don't worry, I'll explain how to cook it.
  • Place the octopus inside the Instant Pot® without water, cook for 18-20 Minutes per 2 lb (1 Kg). Don't worry about not adding water to the pot, the octopus will release its own "juices". Once the time is up, open the pot and try a tentacle. Cook another 5 Minutes if needed.
  • Once the octopus is cooked, cut it, keeping only the tentacles.
  • On the Instant Vortex panel, press Air Fry, set the time to 10 Minutes, and the temperature to 395°F (200°C). Press Start.
  • Once Add Food appears on the display, add the tentacles to the rack and sprinkle with avocado oil, salt, pepper, and garlic powder. Close tray and let cook.
  • When Turn Food appears on the display, turn the tentacles over.
  • Meanwhile, in a blender add all the ingredients of the aguachile. Blend until a smooth and homogeneous texture is obtained. Taste and adjust the flavor to taste. (Chill for a few minutes).
  • Remove the octopus tentacles from the air fryer and place them on a plate.
  • Pour the aguachile over them, and let marinate for a few minutes before serving.
  • May be served as I did, or fillet and serve sashimi-style.
  • Garnish Persian cucumber, red onion feathers, coriander leaves and a few drops of olive or avocado oil.
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