Pulpo Enamorado (Octopus Salad/Cocktail)

Ingredients

• 1 kg octopus
• 2 medium tomatoes
• 1 large cucumber
• 0.5 medium onion
• 3 tablespoons lime juice
• 1 large avocado
• 0.25 cup cilantro
• 2 tablespoons olive oil
• 1 medium jalapeno
• 2 cloves garlic

Instructions

1. 1Clean the octopus by removing the beak and ink sac. Rinse under cold water.
2. 2In a large pot, bring water to a boil. Add the octopus, reduce the heat to low, and simmer for 45 minutes or until tender. Allow to cool in the liquid, then drain and chop into bite-sized pieces.
3. 3Dice the tomatoes, cucumber, and red onion. Chop the cilantro and slice the jalapeno. Mince the garlic.
4. 4In a large bowl, combine the octopus, tomatoes, cucumber, red onion, cilantro, and jalapeno.
5. 5In a separate bowl, whisk together lime juice, extra virgin olive oil, and minced garlic to create the dressing.
6. 6Pour the dressing over the octopus mixture and toss to combine.
7. 7Halve and pit the avocado, then cut into cubes. Gently fold the avocado into the salad.
8. 8Refrigerate the salad for at least 1 hour to allow the flavors to meld.
9. 9Serve the Pulpo Enamorado chilled, garnished with extra cilantro leaves if desired.