|Fresh octopus||2 Pound, cleaned (1 Whole Octopus)|
|Onions||1 1⁄2 Medium|
|Garlic||3 Clove (15 gm), crushed but not peeled|
|Green olives||10 , pitted|
|Chopped cilantro||2 Tablespoon|
|Lime||1 , juiced|
|Orange||1 , juiced|
|Sliced tomatoes||1⁄4 Cup (4 tbs)|
|Fresh basil leaves||1 Tablespoon|
|Freshly ground pepper||To Taste|
Place the octopus, one onion, the garlic, and the sugar in a large pot of salted water.
Bring to a boil over high heat.
Reduce the heat to moderately low and simmer until the octopus is tender, about 2 hours.
Drain in a colander and cool, discarding the onion and garlic.
Cut the octopus into bite-size pieces and set aside.
Finely chop the tomatoes, the remaining 1/2 onion, and the olives.
Cut the chili in half, remove the seeds and the membranes, and finely chop.
In a mixing bowl, combine the tomatoes, onion, olives, chili, and cilantro.
Add the octopus, lime juice, and orange juice, and season to taste with salt and pepper.
Cover with plastic wrap and marinate for 1/2 hour.
To serve, mound the salad in the center of a large serving platter or on individual plates.
Garnish with tomato slices, avocado wedges, and basil leaves.
Serve with tostados or tortilla chips.