📍 Where this dish comes from: Huanchaco (near Trujillo) · Caballitos de totora reed boats
Discover the history of this region →
Discover the history of this region →
A beloved Lima seafood-bar classic: tender simmered octopus sliced into rounds and blanketed in a rich, deeply savory black olive sauce.
What You’ll Need
Servings: 4 servings
Calories: 260kcal
Ingredients
- 2 lb fresh or thawed octopus cleaned
- 1 bay leaf
- 1 tbsp sea salt for the boiling water
- 1/2 cup mayonnaise (sub: avocado oil mayonnaise)
- 1/4 cup pitted black botija olives (sub: kalamata olives)
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil with the bay leaf and salt.
- Dip the octopus into the boiling water three times, about 10 seconds each, before fully submerging it.
- Simmer gently for 35–40 minutes, until fork-tender.
- Remove the octopus, let it cool, then slice into ¼-inch rounds.
- Blend the mayonnaise, olives, olive oil, lime juice, and black pepper into a smooth, dark purple-black sauce.
- Arrange the octopus slices on a platter and spoon the olive sauce generously over the top.
- Chill for 10 minutes before serving.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 24g | Fat: 16g | Fiber: 1g
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Health Benefits
- Octopus is a lean, low-carb protein on its own, so the dish needs no core substitution to fit keto.
- The sauce gets its richness from olives, oil, and mayonnaise rather than any starch-based thickener.
Pairs Well With
- Espárragos a la Parrilla con Alioli de Ají Amarillo
- Palta Rellena