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Octopus Salad

Food.and.film's picture
Ingredients
  Fresh octopus 2 Pound, cleaned (1 Whole Octopus)
  Onions 1 1⁄2 Medium
  Garlic 3 Clove (15 gm), crushed but not peeled
  Sugar 1 Tablespoon
  Tomatoes 3 Medium
  Green olives 10 , pitted
  Serrano chili 1
  Chopped cilantro 2 Tablespoon
  Lime 1 , juiced
  Orange 1 , juiced
  Sliced tomatoes 1⁄4 Cup (4 tbs)
  Avocado wedges 4
  Fresh basil leaves 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
120 Minutes
Ready In: 
165 Minutes
Servings: 
8

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