- Rinse Fremantle Octopus under cold running water.
- Place a medium pot of salted water over high heat and bring it to a boil. Prepare an ice bath in a medium size container.
- Once your pot comes to a rapid boil, gently lower the octopus into boiling water. Wait for the pot to reach boiling point again and blanch the octopus for 30 more seconds.
- Remove the octopus from the pot and shock it in ice bath, for about a minute. At this point your water should be boiling again. Return the octopus to the pot and repeat this process for a total of 3 times.
- The 4th time gently lower the octopus into the boiling water and reduce the heat to a medium-low. The water should come down to a soft simmer. Cover the pot with a lid.
- Cook the octopus for 25 to 35 minutes. To see if cooked, pierce the thickest part of the octopus with the help of a sharp paring knife or a toothpick. It should go through without much resistance.
- Remove the octopus from the pot and let it cool down. Once at room temperature, cut the octopus into thin, sashimi-like slices.
- Combine red onion, red capsicum, sweet corn, octopus, and juice of 1 lime in a bowl. Season with olive oil and salt, set aside for 15 minutes to marinate.
- Meanwhile, mash avocado in a small bowl. Season with salt and 1 tbsp of olive oil.
- Cut disks from the flour Tortilla, each tortilla should yield about 4 or 5 tostadas. Brush with oil and toast in a panini press or non-stick pan until golden in color.
- Transfer the tostadas on a serving platter, top with octopus mix and a spoonful of avocado. Garnish with drizzle of olive oil and coriander.
