Choncholi de Pulpo

This recipe is an incredible and different way to prepare octopus. It’s a recipe that has been around for over 50 years and is a typical Peruvian dish as they put they use some of the spices and sauces that make so many Peruvian dishes special.


  • Servings- 4-6
  • Preparation Time- 45-60 minutes


  • 2/3 cup of white vinegar
  • 2/3 cup of white wine
  • The sauces from 10 aji pancas
  • 2 tablespoons of mustard
  • 3 tablespoons of oil
  • 1 clove of garlic (prepare the garlic by crushing it)
  • ¼ teaspoon of thyme (prepare thyme by chopping it)
  • ¼ teaspoon of rosemary (prepare the rosemary by chopping it)
  • ¼ dried oregano
  • 1lb of octopus tentacle (prepare the tentacles by cooking them in boiling water)
  • 2 teaspoons of cilantro (prepare the cilantro by chopping it up)
  • 5 yellow potatoes (prepare the potatoes by cooking them in boiling water)
  • ½ cup of rocotao (prepare the rocoto by grounding it)
  • 3 tablespoons of vegetable oil)
  • 2 stalks of chives (prepare the stalks by chopping them)
  • Salt and pepper (to be used to taste)

Preparation Instructions:

  • Prepare the aji panca sauce.
  • Once the sauce is prepared put it in a bowl and add the vinegar, 2 of the tablespoons of vegetable oil, mustard and the chopped garlic you prepared. Mix everything together. Then season it with the rosemary, thyme, salt and pepper and oregano.
  • Add the octopus to the bowl and then mix all the contents very well again.
  • Heat up the grill and use the 1-tablespoon of oil left to brush on the grill. Place the octopus on the grill and proceed to cook them for 5 minutes.
  • Serve the octopus on top of the corn husks with rocoto.
  • Use the chives to garnish the dish.