Appetizers
Eke Mimiti (Marinated Octopus in Coconut and Lime)
Ingredients
- - 500g octopus, cleaned
- - 125ml (1/2 cup) fresh lime juice
- - 200ml (3/4 cup) coconut cream
- - 1 small red onion, finely sliced
- - 1/2 red capsicum, finely diced
- - Salt, to taste
Method
- Bring a large pot of water to the boil and cook the octopus for 35-40 minutes until tender.
- Drain and allow to cool, then slice into bite-sized pieces.
- Place the octopus in a bowl and pour over the lime juice. Marinate for 15 minutes.
- Drain excess juice, then fold in the coconut cream, onion and capsicum.
- Season with salt and chill for 10 minutes before serving.
Introduction: Octopus (eke) is gathered from the reefs surrounding the islands, and this lightly marinated appetizer showcases its tender texture against sharp lime and rich coconut.
Cultural Background: Octopus (eke) is gathered from the reefs surrounding the islands, and this lightly marinated appetizer showcases its tender texture against sharp lime and rich coconut. It is a popular dish at family gatherings and island nights.
Tips: A gentle simmer, rather than a rolling boil, keeps the octopus tender rather than rubbery.
Variations: Diced cucumber can be added for extra crunch. Not vegetarian; octopus is the essential ingredient.
Storage: Refrigerate and eat within 1 day.
Reheating: Served cold; not reheated.
Nutrition: Approx. 240 kcal per serving, 15g fat, 5g carbohydrate, 22g protein.
FAQs
Q: How do I know the octopus is tender enough?
A: A skewer should pass through the thickest part of a tentacle with little resistance.