Octopus Anticucho
Huancaina Sauce, Lotus Chips, Choclo Corn, Edible Flowers
Chefs Diego and Makayla Ponce of Alora | Houston, TX
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Anticucho Marinade:
Yield: 180 grams
100 grams ají panca
30 grams neutral oil
20 grams chopped garlic
13 grams distilled white vinegar
3 grams ground cumin
1 gram dried oregano
1 gram ground black pepper
2 bay leaves
Octopus:
Whole octopus
Mirepoix
Huancaina Sauce:
Yield: 4 quarts
½ red onion, chopped
3 tablespoons garlic paste
1 quart ají amarillo paste
1 tablespoon ground cumin
2 bay leaves
1 pound queso fresco
2 sleeves white soda crackers
2 cups chicken stock
150 grams bread scraps
1 cup heavy cream
Kosher salt
Lotus Chips:
Thinly sliced lotus root
To Assemble and Serve:
Yield: 1 serving
Choclo corn
Edible flowers
METHOD
For the Anticucho Marinade:
In a mixing bowl, combine all ingredients. Set aside.
For the Octopus:
Bring a pot of water to a boil. Add mirepoix and let steep 5 minutes. Add octopus and cook 1 hour, or until octopus is fork-tender. Let cool. Once cooled, cut octopus tentacles and transfer to a shallow baking dish with desired amount Anticucho Marinade. Cover with plastic wrap and refrigerate.
For the Huancaina Sauce:
In a large sauté pan over medium heat, combine onions, garlic, and ají amarillo paste. Cook 15 minutes. Add cumin and bay leaves. Cook additional 5 minutes. Using a slotted spoon, remove and discard bay leaves. Transfer mixture to a Vitamix Commercial blend. Add cheese, crackers, chicken stock, and bread scraps. Blend on high speed until smooth. Transfer mixture to a large pot over medium-high heat. Stir in heavy cream and bring to a simmer. Reduce heat and let simmer 5 minutes. Season with salt. Keep warm.
For the Lotus Chips:
In a fryer, heat oil to 325°F. Bring a pot of water to a boil. Add lotus root and blanch 1 minute. Drop blanch lotus root in hot oil and fry until golden brown and crispy. Transfer to a paper towel-lined plate and let drain.
To Assemble and Serve:
Prepare and heat a grill. Remove 2 Octopus tentacles from Anticucho Marinade and grill until warmed through. Set aside. Spoon desired amount Huancaina Sauce onto a serving plate. Top with grilled Octopus. Garnish with Lotus Chips, corn, and edible flowers.
