Tropical Octopus Salad

Ingredients

• 1 kg Fresh octopus (Cleaned; use an octopus large enough to yield approximately 600 g cooked)
• 2 L Water (For cooking the octopus)
• 1 Lime (A few slices for the cooking water)
• Salt for cooking (Well-salted cooking water)
• 1 Mango (Peeled and diced)
• 1 Avocado (Diced)
• 1 Cucumber (Diced or cut into pieces)
• 15 g Fresh cilantro (Generously chopped)
• 3 Green onion (Thinly sliced)
• 1 Lemon (Zest and juice for the lemon emulsion)
• 2 tbsp Olive oil (Good quality)
• Finishing salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Bring approximately 2 liters of water to a boil in a large pot. Salt the water generously and add a few lime slices.

2. 2

   Place the octopus in the boiling water. Reduce the heat to maintain a steady simmer, then cook for approximately 45 to 60 minutes, until a knife slides easily into the thickest part.

3. 3

   Remove the octopus from the pot and let it cool enough to handle. Then cut it into evenly sized bite-size pieces.

4. 4

   While the octopus cools, prepare the salad base. Peel and dice the mango and avocado, then cut the cucumber into pieces.

5. 5

   Thinly slice the green onion and generously chop the fresh cilantro. Add them to the prepared fruits and vegetables.

6. 6

   Prepare the lemon emulsion by mixing the lemon zest and juice with the olive oil. Season with salt and pepper to taste.

7. 7

   Add the octopus pieces and lemon emulsion to the salad base. Mix gently so as not to crush the avocado or mango.

8. 8

   Refrigerate the salad until ready to serve so it is thoroughly chilled. Gently mix once more before serving.

Notes

The exact quantities were not specified in the publication; they have been estimated for 4 servings. The octopus is cooked until tender, then cooled before being incorporated. Serve well chilled.

Nutrition per serving

• salad
• appetizer
• seafood
• gluten-free
• dairy-free
• Mediterranean
• fresh
• summer