Chicote Octopus Salad
I like most Seafood and Octopus is one of them. Growing up during the Summer
we would go to Acapulco Mexico and the Cook would make us this Octopus
Salad. We would eat it in a tostada, as you would eat Fish Ceviche or as a side dish
with Fried Fish or Sautéed Shrimp. It is delicious and easy to make.
For Octopus Ceviche, all the vegetables will need to be finely chopped to fit the
tostada or the tortillas chip.
As a side order, you will chop it the same size as the Octopus, 3/4 inch in size.
½ cup English cucumber chopped
½ cup Onion chopped
½ cup Celery chopped
4 oz Chicote Smoked Chilies chopped
1 tsp Oregano dry
1 oz Olive oil
1 ½ oz Lime juice
Salt and Pepper to taste
I like to sprinkle Chopped Cilantro, or if you prefer Basil, on top.
A 4 lb. Raw Octopus will render a little over ½ lb. of cooked Octopus.
How you cook the Octopus is very important as the Octopus can come out of the
water hard as rubber.
To prevent that from happening you need to follow these instructions to the “T” or
you will end up with rubber that taste like Octopus. 🙂