Mexican cuisine · Fish & Seafood

Coctel de Pulpo

Tender poached octopus in a cold tomato juice and lime sauce with onion, avocado and plenty of cilantro.

Ingredients · for 4 servings

• 1 kg octopus (cleaned)
• 1 onion
• 2 bay leaves
• 300 ml tomato juice
• 4 tbsp lime juice
• 1 red onion
• 3 tomatoes
• 1 avocado
• 1 bunch cilantro
• 2 serrano chiles
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Bring plenty of water to a boil with the halved onion and the bay leaves, and dip the octopus in three times for 10 sec. each until the legs curl – this keeps the skin intact.
2. Poach the octopus for 45–60 min. over low heat just below simmering, until a knife slides into the thickest part with no resistance, then let it cool in the poaching liquid.
3. Cut the cold octopus into 1.5 cm thick slices, finely dice the red onion and soak it in water for 5 min., seed and dice the tomatoes.
4. Stir the tomato juice with the lime juice and olive oil, season boldly with salt and pepper, and chill for 20 min.
5. Fold the octopus, drained onion, tomatoes, finely chopped serrano chiles and roughly chopped cilantro into the sauce.
6. Arrange the cocktail in glasses, top with diced avocado and serve well chilled with tortilla chips or salted crackers.