Chef Gyan’s Coastal Canvas Suvi Octopus with Romesco Sauce & A Bloody Mary - Inspired Ceviche

On Chef Gyan’s table, the sea speaks in bold, sun-kissed accents. His octopus salad with romesco sauce and prawn ceviche inspired by Bloody Mary are cousins from the same culinary coastline, bound by Mediterranean spirit and a shared love for brightness, citrus and spice.

 The octopus salad begins with tenderness coaxed by careful cooking transforming the dish firm to tender. It is then paired with romesco sauce that originates from Spain’s Catalonian region. Romesco is a deep, smoky blend of roasted red bell peppers, roasted walnuts, bread for structure, garlic, olive oil with a splash of sherry vinegar for its tanginess. The result is layered sweet from the peppers, nutty from the walnuts, earthy from the bread, and bright from the vinegar.

 In this dish, the romesco acts like the sun over the sea warming, grounding, and drawing out the sweetness of the octopus. The smokiness enhances the char if the octopus is grilled, while the citrus cuts through its richness. Every bite feels coastal, reminiscent of fishing villages where simple ingredients are elevated through fire and patience.

 If the octopus salad is about smoke and depth, the prawn ceviche is about freshness and zing.

Ceviche strongly associated with Latin America, shares a culinary lineage with Mediterranean seafood traditions. The idea of letting citrus “cook” the seafood through its acidity. In Chef Gyan’s interpretation, the sauce draws inspiration from the iconic cocktail, Bloody Mary. The logic is both playful and precise. Citrus juices here that is lime and tomato works with the proteins in the prawn, effectively “cooking” it without heat. A touch of Tabasco introduces a peppery kick. The spice does not overwhelm instead it wakes up the palate. The citrus provides clarity, the heat provides excitement, and the prawns remain sweet and delicate at the centre.

Both dishes belong to the same food family: coastal cuisine that celebrates the meeting point of land and sea. Their structure is acidic – sherry vinegar in the romesco, citrus in the ceviche. Both these dishes use spice and smoke not to dominate but to enhance treating the seafood with respect.

 Together, these plates tell a story of shared geography and philosophy from Spain’s Catalonian shores to broader Mediterranean influences where roasted peppers, olive oil, shellfish, and sharp citrus are part of everyday life. Chef Gyan’s interpretation feels rooted yet modern, balanced yet bold. It is a reminder that when ingredients come from the same sea and the same sun, they naturally speak the same language.