Octopus and dorade ceviche, herb salsa

Peel and finely slice 10g fresh ginger. Halve a red chili, remove the seeds. Clean 1 stalk of celery and cut into cubes. 

Put everything with 100m lime juice, the juice of an orange, 1/2 tsp sugar and 1 tsp salt in the blender to create leche de tigre, sieve and season with pepper

Slice 2 pre-cooked octopus tentacles in 1x1 cm cubes. 

Slice 100g dorade filet in 1x1 cm cubes. Put 90g in a bowl.

Add the rest to 100ml lemon leche de tigre and blend into a smooth sauce

Keep the pointy ends of the tentacles apart, add the rest to the dorade

Roughly hack 20g coriander, add to the sauce, with 15g fried chulpe mais and 1/4 minced red onion and the fish.

Leave to 'cook' for 4 mins

Fry in the meantime the tentacle ends crispy in some oil

Start plating with the fish, add another 1/4 finely sliced red onion, 15g fried chulpe mais and some chili flakes

Finish with the crispy tentacle ends 

(Here Libelle's original recipe in Dutch)