Cooking with Cannabis: Sativa-Soaked Octopus Ceviche

In this edition of Cooking with Cannabis, Chef Sebastian Carosi - the short -order cannabis revolutionary - gives The Bluntness his recipe for Sativa-soaked Octopus Ceviche.

Sativa-Soaked Octopus Ceviche

• Servings: 6
• Total THC/CBD: Depends on the potency of the products used
• Prep time: 45 minutes
• Cook Time: 30 minutes

Note From Chef Carosi

Having grown up half of my life on the East Coast of the United States and the other half on the West coast, I’ve constantly been bordered on one side by the ocean and on the other side by amazing seafood. Clams, oysters, goose neck barnacles, and octopus are all part of the diet.

The difference between the better-known white fish ceviche and the ingredients in this recipe is the fact that the octopus must be precooked in order to be palatable. While it technically may be possible to eat the flesh raw, I really would not recommend it.

Octopus should be tenderized by parboiling to make sure it is tender to the tooth. Be sure to use only the freshest octopus you can find for this dish, uplifting sativas and bright citrus flavors meld well with this marinated octopus.

Equipment Needed

• small stock pot

• tongs

• chef’s knife

• cutting board

• medium stainless-steel bowl

• chilled glasses or bowl for service

Ingredients

• 2 pounds cooked octopus (thin sliced rounds)

• 1 cup red onion (very thin sliced)

• 1 cup fresh squeezed lime juice

• ¼ cup cannabis infused olive oil (made in the mb2e)

• 1 fresh serrano or jalapeno pepper (very thin sliced)

• ¼ cup fresh cilantro (rough chopped)

• 2 tbsp fresh young cannabis leaves (rough chopped)

• 1 tsp jacobsen sea salt

• ½ tsp cannabis infused hot sauce (made in the mb2e)

How To Make It

1. In a large pot, bring salted water to a boil. once boiling, add the octopus and cook for 30 minutes over medium heat. once cooked, let cool completely and slice into small 1-inch slices. set aside.

2. Place the sliced onions in a bowl, add some salt and cover with water. let rest for 10 minutes, drain and rinse well.

3. Place the octopus’ pieces in a stainless-steel bowl, add the lime juice, half the onions, chili peppers, sea salt, olive oil and hot sauce. let marinade for a couple of hours in the refrigerator.

4. Right before serving, combine the remaining onions, cilantro and fresh cannabis leaves to the octopus and mix well. add additional salt if needed.

5. Serve with crispy tortilla chips, popcorn, or corn nuts in a chilled glass or your favorite bowl.

To learn more about Chef Carosi, visit his Camp Ruderalis website or follow him on Instagram.

Need more cannabis-infused cooking inspiration? Here are5 of our Favorite Cannabis Cookbooks to Satisfy Your Weed & Culinary Senses!