Octopus Salad
Octopus Salad
Ensalada de PulpoFor years I watched others enjoy octopus in salads and seafood cocktails, until I finally tasted an octopus salad in Merida, and I enjoyed its mild and pleasant flavor.Specialty fish markets often carry cleaned fresh or frozen octopus. Young, small octopus, about 1H to 2 pounds, is the most tender and desirable. Small whole octopus should cook slowly for about one hour for the best texture.
Equipment
Ingrediënten
Makes 4 servings
- 1 11⁄2- to 2-pound octopus, cleaned
- 1 teaspoon salt or to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 2 teaspoons unseasoned rice vinegar
- ⅛ teaspoon freshly ground pepper or to taste
- 2 medium tomatoes chopped
- ¼ medium white onion finely chopped
- 1 to 2 jalapeño chiles seeded, veins removed, and finely chopped
- 1 to 2 medium garlic cloves minced
- ¼ cup lightly packed chopped fresh cilantro
- 3 cups shredded lettuce such as romaine or iceberg
- 1 large avocado Hass variety preferred, peeled and diced
Instructies
- In a large saucepan, bring about 2 quarts water to a boil.
- Add the octopus and ½ teaspoon of the salt.
- Cover, and simmer over medium-low heat until tender, about 45 minutes to 1 hour.
- Drain and cool the octopus; then cut into 3⁄4-inch pieces and put into a large bowl.
- Add the oil, lime juice, vinegar, the remaining ½ teaspoon of salt, and pepper.
- Stir to mix.
- Cover and refrigerate at least 1 hour and up to 6 hours.
- Shortly before serving add the tomatoes, onion, jalapeños, garlic, cilantro, and avocado.
- Toss gently.
- Make a bed of lettuce on a platter.
- Mound the salad on the lettuce.
Notes / Tips / Wine Advice:
Serve at once.
