Grilled Octopus Salad with Ceviche Dressing

Grilled Octopus Salad with Ceviche Dressing
With flavours of lemon, garlic and paprika, this grilled octopus topped with a ceviche dressing really is a seafood sensation and will be a showstopper on your table. It's also delicious in toasted tortillas with smashed avocado.


Serves 4-6



4 medium octopus (700g), trimmed

6 cloves garlic, sliced

¼ cup lemon juice

1 tsp smoked paprika

1 tbsp finely grated lemon rind

1 clove garlic, crushed

¼ cup extra virgin olive oil, plus extra to serve

For the ceviche dressing

1 small red capsicum, seeded and finely chopped

1 small red onion, finely chopped

½ tsp chilli flakes

2 tbsp white wine vinegar

100g sashimi grade kingfish, finely chopped

Baby basil leaves, to serve



  1. Heat a large, heavy-based saucepan over high heat. Add the octopus, sliced garlic and lemon juice. Cover with a tight-fitting lid, reduce the heat to low and cook for 1 hour or until the octopus is tender. Remove the pan from the heat. Mix to combine the paprika, lemon rind, garlic and oil in a large bowl.
  2. Carefully remove the octopus from the pan, add to the paprika marinade and toss to combine. Set aside.
  3. Meanwhile, to make the dressing, combine the capsicum, onion, chilli flakes and vinegar in a small bowl. Season with salt and pepper and refrigerate until ready.
  4. Preheat a barbecue or chargrill pan over high heat. Add the octopus and cook, turning occasionally, for 6 minutes, or until charred.
  5. Place the octopus on a platter. Add the fish to the dressing and gently toss to combine. Spoon over the octopus. Serve drizzled with extra oil and scatter with basil.


Smart Tips

  • You can pre-cook your octopus a day ahead and store refrigerated.
  • Have leftovers? This salad is perfect in toasted tortillas with smashed avocado.


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