Ingredients

a 3 1/2-pound cleaned frozen octopus*, thawed

2 carrots

1 large onion

1 celery rib

3 long fresh parsley sprigs

1 teaspoon black peppercorns

8 whole cloves

1 bay leaf

For marinating octopus

• 4 tablespoons Asian sesame oil
• 2 tablespoons seasoned rice vinegar
• 1/2 tablespoon black sesame seeds**
• 1/2 tablespoon white sesame seeds
• 1 tablespoon fresh lime juice
• 2 tablespoons thinly sliced sweet onion
• 3 tablespoons sugar
• 1 thin 1 1/2-inch-long dried red chili**

For sauce

• 1 cup plain yogurt
• 1/4 cup fresh lime juice

• 10 fresh mint leaves
• 1/4 cup fresh coriander leaves
• 1 vine-ripened tomato
• 3 scallions
• 1/2 red bell pepper
• 1/4 English cucumber

• Garnish: fresh mint sprigs

• *available by request from fish markets
• **available at Asian markets, some specialty foods shops and supermarkets

Description

Chef Shelton Uses A 4- By 2-inch Round Cake Ring To Mold The Salad On The Plate.

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