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octopus salad (ensalada de pulpo)

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Octopus Salad (Ensalada de Pulpo)

Mexican

recipe-img

Description

If you are using frozen octopus, unwrap it and place it in a large rectangular dish filled with cold water to defrost. If you buy a frozen octopus, it has already been cleaned. If you have an octopus fresh from the sea, there are a few steps you need to take to get it ready to cook, i.e. removing the beak, the eyes, and the ink sac.

Ingredients:

  • 2 pounds octopus, cleaned
  • Salt
  • Several large sprigs of fresh oregano
  • Several large sprigs of fresh parsley
  • Several sprigs of fresh cilantro
  • 1 cup seeded, chopped cucumber (peeled if the peels are thick and bitter, otherwise leave them on)
  • 1/2 cup finely chopped red onion
  • 3 green onions, sliced, including some of the darker green ends
  • 1 fresh jalapeno, seeded and minced (test for heat, if really hot, only use a small amount)
  • 1/2 cup loosely packed chopped fresh cilantro, including tender stems
  • 1/2 teaspoon dried oregano
  • 2 tablespoon lime juice
  • 2 tablespoon cider vinegar
  • 1/4 cup olive oil
  • 2 cups chopped, seeded tomatoes

Directions: