Octopus and Fennel Tiradito with Lime, Radish, and Mint

Rinse the octopus under cold water, pat dry, and trim any remaining beak or eyes. Separate the tentacles if needed.

In a large pot, combine 2 liters water, 1 tbsp salt, 3 cloves garlic (smashed), and the halved yellow-onion. Bring to a vigorous boil.

Hold the octopus by the head and dip the tentacles into the boiling liquid 3 times for 5 seconds each (this curls them). Submerge fully, reduce heat to a gentle simmer, and cook 25-30 minutes until tender when pierced at the thickest tentacle. Drain and cool.

Slice tentacles into 1.5 cm rounds. Heat 2 tbsp olive-oil in a cast-iron skillet over high heat until shimmering. Sear octopus pieces 90 seconds per side until lightly golden with slight char. Set aside.

Juice all 6 limes into a blender. Add 60 ml olive-oil, 1 tsp salt, and 0.5 tsp cayenne. Blend on high 30 seconds until emulsified and frothy. Taste and adjust salt or lime. Keep chilled until serving.

Trim fennel, reserving fronds. Slice the bulb paper-thin on a mandoline or sharp knife. Toss with juice of 1 lime, 0.5 tsp salt, and 1 tbsp olive-oil. Let marinate 5 minutes to soften slightly.

Thinly slice radishes on a bias. Stack slices and keep submerged in ice water 5 minutes for extra crispness, then drain and pat dry.

Arrange marinated fennel in a loose layer across a chilled serving platter or shallow bowls. Fan seared octopus slices over the fennel.

Drizzle tiradito sauce generously over the octopus and fennel. Scatter radish slices and reserved fennel fronds across the top.

Finish with a handful of torn cilantro and mint leaves. Serve immediately so the citrus cure stays bright and the octopus holds its sear.