Octopus Ceviche with Coconut Milk

Place the octopus tentacles, onion, and peppercorns in a pressure cooker.

Cover with water, turn on the heat, and wait for it to pressurize to cook for 10 minutes.

Wait for the pressure to release completely and thinly slice the cooked, tender octopus.

In a bowl, combine cilantro, celery stalk, onion, ginger, the chili pepper, the squeezed lime juice, and the squeezed orange juice.

Add a little honey, salt, and black pepper to the seasoning and mix well.

Incorporate the sliced octopus into the already mixed seasonings.

Add the coconut milk to give balanced acidity and a velvety texture to the ceviche.

Chop the cashews and toast them in a skillet.

Serve the finished ceviche topped with the toasted cashews, garnishing with more chili pepper and herbs.