Paleo Octopus Sashimi
Dive into the exquisite world of bold, clean flavors with this Paleo Octopus Sashimi recipe—a perfect blend of delicate seafood preparation and paleo-friendly ingredients. Tender octopus takes center stage, crafted with meticulous care through a unique boiling and dipping technique that ensures perfectly curled tentacles and melt-in-your-mouth slices. The fresh, tangy elements of lemon and ginger infuse the cooking process, while a vibrant dipping sauce made of coconut aminos, sesame oil, and wasabi paste delivers an umami-packed kick. Garnished with fresh cilantro for a fragrant finish, this dish is as visually stunning as it is delicious. Ready in just over an hour, this light and healthy seafood sashimi is perfect as an appetizer or a main course for paleo enthusiasts and adventurous food lovers alike.
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Recipe Information
Ingredients
- 1 small (about 1 pound) fresh octopus
- 2 tablespoons sea salt
- 1 whole lemon
- 1 inch piece fresh ginger
- 0.5 bunch fresh cilantro
- 3 tablespoons coconut aminos
- 1 teaspoon wasabi paste
- 1 teaspoon sesame oil
Instructions
1. Begin by cleaning the octopus. Rinse it under cold water and rub it with sea salt to remove any slime. Rinse thoroughly again and set aside.
2. Fill a large pot with water and bring it to a boil. Grate the ginger and add it to the water, along with the juice of half the lemon and a pinch of sea salt.
3. Once the water reaches a rolling boil, dip the octopus into the water three times. This method will curl the tentacles, making them easier to slice later.
4. Lower the heat to a simmer and cook the octopus submerged for about 30 to 40 minutes or until tender. You can check the tenderness by inserting a fork into the thickest part of the tentacles.
5. Once cooked, remove the octopus and let it cool to room temperature naturally.
6. Slice the octopus thinly using a sharp knife, cutting across the tentacles and body into sashimi-style slices.
7. Arrange the octopus slices on a platter.
8. In a small bowl, mix the coconut aminos, the juice from the remaining lemon half, wasabi paste, and sesame oil to create your dipping sauce.
9. Finely chop the fresh cilantro and sprinkle it over the octopus sashimi.
10. Serve the octopus sashimi immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 15999 mg | 696% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 11.4 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1848 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
