Octopus Salad
Ingredients
- Ingredients
- 1 Octopus (750 grams, ready to cook)
- 4 Tbsps White vinegar
- salt
- 3 bay leaves
- 3 sprigs thyme
- Bell pepper (1 red and yellow)
- 2 Red onions (100 grams)
- 100 grams Celery
- 1 green chili pepper
- 2 Tbsps finely chopped cilantro
- 60 milliliters Lime juice
- 4 Tbsps vegetable oil
- 1 tsp Cumin (ground)
- freshly ground peppers
Preparation steps
Rinse octopus and place into a saucepan, cover with water and add vinegar to the pan, season with a little salt and bring to a boil, skimming all foam. Add bay leaves and thyme to the pan and simmer for about 45-50 minutes on low heat.
Rinse and quarter bell peppers, remove seeds and ribs and cut into small cubes. Peel onion and halve lengthwise, then cut into thin strips. Rinse celery and cut into thin slices. Rinse and halve chile pepper, remove seeds and ribs and chop finely.
Remove octopus from the broth and cool slightly. Cut out tentacles from the body and cut them into 0.5 cm (aproximately 1/5 inch) slices. Cut body into 0.5 cm (approximately 1/5 inch) thick strips. Combine octopus with vegetables, chile pepper and cilantro.
Whisk lime juice with oil, season with cumin powder, salt and pepper. Toss salad with the dressing and refrigerate for 30 minutes. Arrange on plates and serve.
