JaakDin Restaurant & Bakery

Andaman Octopus Ceviche – A Vibrant Fusion of Flavors

This dish is a delightful interplay of flavours and textures. Fresh, bright, and beautifully balanced, this dish is as visually striking as it is delicious.

Octopus Preparation:

1. Wash the octopus thoroughly with water and salt to remove any impurities.

2. In a large pot, combine listed ingredients:

1. 1 lemon, halved
2. 20g white wine
3. 1 pcs carrot, peeled
4. 1 pcs onion, halved
5. 1 pcs celery stalk
6. 10g black peppercorns
7. 10g salt
8. 3 pcs bay leaves
9. 2 litres water

Bring to a boil.

3. Submerge the 1 whole octopus (approx. 500g) and simmer for 1.5 to 2 hours until tender. Remove from heat and let cool before slicing the tentacles into bite-sized pieces.

Ingredients for the Ceviche (1 portion)

1. 120g octopus tentacles, fully cooked
2. 40g baked potato wedges, diced
3. 30g romaine lettuce, finely chopped
4. 20g red radish, diced
5. 10g parsley, chopped
6. 10g capers
7. 20g red onion, thinly sliced
8. 20g Kalamata olives, pitted and sliced
9. 40g fresh lemon juice
10. 3g black pepper, freshly ground
11. 3g salt
12. 20g extra-virgin olive oil

Assembly:

1. In a bowl, combine the octopus and ingredients for ceviche

2. Drizzle with lemon juice and olive oil, then season with salt and black pepper. Toss gently to coat all ingredients.

3. Let marinate for 10–15 minutes to allow flavours to meld.

4. Serve chilled, garnished with extra parsley and a wedge of lemon juice to squeeze.

The Experience:

With every bite, enjoy a burst of citrus, the briny depth of olives and capers, and the velvety richness of olive oil—perfect for a light yet flavourful appetizer.

Inspired by JaakDin’s “only local produce” concept, this ceviche is a fresh take on oceanic elegance.

ABOUT THE CHEF

Chef Watchara “TOP” Juntapoon

With 15 years of culinary experience, I have honed my craft across some of the most prestigious kitchens in Thailand. Currently leading as Chef de Cuisine at JaakDin Restaurant

My journey began in butchery, progressing through the ranks of Sous Chef at Trisara to Executive Chef at Project Artisan and prior to that, I gained valuable expertise as Junior Sous Chef at Anantara Mai Khao Villas and Chef de Partie at PRU, Phuket’s first and only Michelin-starred restaurant.

My expertise spans Western cuisine, fine dining, and the art of ingredient-driven cooking with a strong passion for sourcing and integrating local ingredients into innovative dishes. With a keen ability to create new culinary experiences while maintaining precision and discipline in execution, I thrive in delivering exceptional gastronomy.