This is an AI-generated image.
Thin-sliced boiled octopus draped in an olive-mayonnaise sauce — a coastal Peruvian appetizer classic.
🚧 The Storage app is currently in development. Please check back soon.
The technique of slicing octopus thin and dressing it almost like a Japanese sunomono is said to reflect sashimi culture — making this a quiet standout of Nikkei cuisine. The rich olive sauce plays off the octopus's satisfying chew.
Rub the octopus with salt to remove sliminess, then boil for about 20 minutes and let cool.
Thinly slice the cooled octopus and arrange on a plate.
Blend the black olives, mayonnaise, and grated garlic into a smooth sauce.
Season the sauce with lime juice and salt.
Generously drizzle the sauce over the octopus.
Chill to let the flavors meld before serving.