A Taste of Punta Mita
Octopus with Coriander and Garlic Seeds
by Chef Betty Vazquez
Late in 2020 A Taste of Punta Mita I published this beautiful cookbook – a collection of over 80 recipes and over 40 Chefs all who with one thing in common – they had either worked, participated in Culinary events or are working in Punta Mita. This post is the 1st of what will be when completed the entire collection of recipes from the book to be shared on my blog. I hope you enjoy them and do go ahead and cook them at home – Viva Punta Mita
BETTY VÁZQUEZ
French trained Chef Betty is the culinary ambassador of the Riviera Nayarit and judge of Master Chef México. Her creations are inspired by her grandmother’s cuisine and the flavors of Nayarit. Keeping up with her motto «Con Sabor a Mar» (Flavors of the Sea), Betty delights her guests with delicious dishes at her family-owned hotel and has been a regular in a number of Punta Mita Gourmet & Golf events over the years.
Octopus with Coriander and Garlic Seeds
4 portions
For the octopus
1 cup cooked and sliced octopus (clean and remove the beak, boil in water with salt and lime)
4 tsp. white onion, chopped
3 tsp. fresh coriander
1 pinch minced garlic
Sea salt
5 coriander seeds
Zest of ½ lime, with its juice
Zest of ½ orange, with its juice
Olive oil
For the mayonnaise
5 eggs
1 lt. oil
Salt and pepper to taste
Dash of vinegar
Huichol sauce
To finish the dish
Orange slices
Bread slices
For the octopus
- Mix all ingredients.
For the mayonnaise
- Blend all ingredients at low speed until the mixture has a creamy consistency. Once done, blend in a cup of fresh coriander.
To finish the dish
- Spread mayonnaise on bread, put octopus mix on top and sprinkle with coriander leaves.
- Garnish with orange slices.