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Octopus Salad Recipe
|Fresh octopus||2 Pound, cleaned (1 Whole Octopus)|
|Onions||1 1⁄2 Medium|
|Garlic||3 Clove (15 gm), crushed but not peeled|
|Green olives||10 , pitted|
|Chopped cilantro||2 Tablespoon|
|Lime||1 , juiced|
|Orange||1 , juiced|
|Sliced tomatoes||1⁄4 Cup (4 tbs)|
|Fresh basil leaves||1 Tablespoon|
|Freshly ground pepper||To Taste|
Calories 313 Calories from Fat 145
% Daily Value*
Total Fat 17 g26.5%
Saturated Fat 2.6 g12.8%
Trans Fat 0 g
Cholesterol 54.4 mg
Sodium 339.4 mg14.1%
Total Carbohydrates 23 g7.7%
Dietary Fiber 9.3 g37.4%
Sugars 7.5 g
Protein 20 g40.7%
Vitamin A 23.3% Vitamin C 63.3%
Calcium 10.9% Iron 39.2%
*Based on a 2000 Calorie diet
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.