📝 About This Recipe
Transport your senses to the turquoise shores of the Caribbean with this vibrant and refreshing Octopus Salad. This coastal masterpiece features tender, slow-simmered octopus marinated in a bright, zesty lime and vinegar dressing, punctuated by the crunch of colorful peppers and red onions. It is a quintessential island delicacy that balances the brininess of the sea with the sweetness of tropical aromatics, making it the ultimate light lunch or festive appetizer.
🥗 Ingredients
The Octopus and Aromatics
- 3 pounds Whole Octopus (cleaned, beak removed, previously frozen for tenderness)
- 1 medium Yellow Onion (halved)
- 4 pieces Garlic Cloves (smashed)
- 2 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
The Salad Base
- 1 large Red Onion (finely diced)
- 1/2 cup Green Bell Pepper (finely diced)
- 1/2 cup Red Bell Pepper (finely diced)
- 1/2 cup Spanish Olives (pitted and sliced, stuffed with pimiento)
- 2 tablespoons Capers (drained)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
Vinaigrette and Seasoning
- 3/4 cup Extra Virgin Olive Oil (high quality)
- 1/2 cup White Wine Vinegar
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1/2 teaspoon Dried Oregano (preferably Caribbean or Mexican)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Fill a large stockpot with water and add the halved yellow onion, smashed garlic, bay leaves, and peppercorns. Bring to a rolling boil.
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2
Perform the 'scaring' technique: Hold the octopus by the head and dip the tentacles into the boiling water for 5 seconds, then lift it out. Repeat this 3 times until the tentacles curl up beautifully; this ensures a tender texture.
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3
Submerge the octopus completely in the boiling water, reduce heat to low-medium, and simmer gently for 45-60 minutes. It is ready when a knife slides into the thickest part of the tentacle like butter.
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4
Once tender, remove the octopus from the pot and let it cool to room temperature. Avoid rinsing it under cold water to preserve the flavorful purple skin.
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5
While the octopus cools, prepare the vinaigrette by whisking together the olive oil, white wine vinegar, lime juice, dried oregano, salt, and pepper in a small bowl.
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6
In a large glass or ceramic mixing bowl, combine the diced red onion, bell peppers, olives, capers, cilantro, and parsley.
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7
Once the octopus is cool, cut the tentacles into 1/2-inch bite-sized coins. Dice the head into similar sized pieces, discarding any remaining tough beak parts.
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8
Add the sliced octopus to the bowl with the vegetables and herbs.
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9
Pour the vinaigrette over the salad and toss thoroughly to ensure every piece of octopus is coated in the dressing.
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10
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is best. This 'pickling' time allows the flavors to meld and the octopus to absorb the acidity.
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11
Before serving, give the salad a final toss and taste for seasoning. Add a pinch more salt or a squeeze of lime if needed to brighten the flavors.
💡 Chef's Tips
Always use octopus that has been previously frozen; the freezing process breaks down the tough muscle fibers, resulting in a much more tender bite. Do not overcook the octopus until it falls apart; you want a 'tender-to-the-tooth' (al dente) texture for a salad. If you find the raw red onion flavor too sharp, soak the diced onions in ice water for 10 minutes, then drain before adding to the salad. For a spicy kick, finely mince a deseeded habanero or scotch bonnet pepper and add it to the vegetable mix. Use a high-quality Spanish olive oil for the best mouthfeel and flavor profile.
🍽️ Serving Suggestions
Serve chilled in small bowls or martini glasses for an elegant appetizer presentation. Pair with crispy 'Tostones' (twice-fried green plantains) to scoop up the salad. Serve alongside a side of white rice and avocado slices for a complete Caribbean meal. Enjoy with a cold glass of crisp Albariño wine or a classic lime Mojito. Top with extra fresh cilantro and a wedge of lime for a vibrant finish.