Octopus Salad

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6 inches ginger, cut into chunks

3 cloves garlic, crushed

2 cans coconut milk, plus 2 cans water

1 sweet Maui onion, 1/2 whole, 1/2 diced

1/2 tablespoon salt 

2 pounds octopus, cleaned, beaks removed and tentacles separated

1/4 cup mirin

1/4 cup rice wine vinegar

4 teaspoons toasted sesame oil

2 teaspoons soy sauce

1 teaspoon sriracha

Juice of 2 limes

1 Fresno chile, thinly sliced

1 English cucumber, diced

1/2 bunch green onions, sliced

1 large papaya, halved and hollowed