Salad: Mexico – Pacific Coast Mexico (Nayarit) – Ensalada de Pulpo

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) cooked octopus, trimmed and sliced into 1/2-inch (1.3 cm) pieces (approximate usable weight)
- 4 cups (960 ml) water (for cooking octopus) — omit if using pre-cooked octopus
- 1/2 medium white onion, halved (for cooking)
- 1 bay leaf (for cooking)
- 6 whole black peppercorns (for cooking)
- 1 tsp (6 g) kosher salt (for cooking) — if cooking octopus
- 3 medium Roma tomatoes, about 12 oz (340 g), seeded and diced
- 1 medium red onion, about 6 oz (170 g), thinly sliced and soaked 5 minutes in cold water to mellow, then drained
- 1/2 cup (75 g) seeded cucumber, diced (optional, common coastal addition)
- 1 serrano chile, seeded and finely chopped, about 10 g (leave seeds for more heat)
- 1 medium ripe avocado, about 7 oz (200 g), diced (add just before serving)
- 1/2 cup (8 g) fresh cilantro leaves, roughly chopped
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Lime wedges, for serving

Instructions

Short Description:
A bright, tangy coastal salad of tender octopus tossed with ripe tomatoes, red onion, cilantro, serrano chile, and fresh lime juice. Served chilled or at room temperature, it showcases the clean seafood flavors of Nayarit.

Regional Notes:
This Nayarit version highlights locally caught octopus and a very citrus-forward dressing—lime rather than heavy mayonnaise—paired with simple produce from the Pacific coast: tomatoes, red onion, cilantro, and serrano chile. Compared with other regions that may add mayonnaise or heavy herbs, this salad is fresher, lighter, and meant to taste of sea and lime.

1. If your octopus is raw: place 1.5 lb (680 g) whole octopus in a pot with 4 cups (960 ml) water, 1/2 white onion (halved), 1 bay leaf, 6 peppercorns, and 1 tsp (6 g) salt. Bring to a gentle simmer, reduce heat to low, and simmer gently, uncovered, until tender when pierced with a knife — about 35–60 minutes depending on size. Start checking at 30 minutes. Do not vigorously boil. Transfer to a bowl of ice water to stop cooking, then drain and chill. If using pre-cooked octopus, skip this step and proceed.
2. Once octopus is cooled, slice into 1/2-inch (1.3 cm) pieces if not already sliced. Place the slices in a large mixing bowl.
3. Add the diced Roma tomatoes, drained thinly sliced red onion, diced cucumber (if using), and chopped serrano chile to the bowl with the octopus.
4. In a small bowl or jar, whisk together 3 tbsp (45 ml) fresh lime juice, 2 tbsp (30 ml) extra-virgin olive oil, 1 tsp (6 g) kosher salt, and 1/4 tsp (1 g) black pepper until emulsified. Taste and adjust lime or salt as needed.
5. Pour the dressing over the octopus and vegetables and toss gently to combine. Cover and refrigerate for at least 15–30 minutes to allow flavors to meld (up to 2 hours). If you prefer, serve immediately for a fresher crispness.
6. Just before serving, fold in the diced avocado and chopped cilantro so avocado stays bright. Adjust seasoning with additional salt or lime juice if needed.
7. Serve chilled or at room temperature with lime wedges alongside. Traditionally enjoyed with warm corn tostadas or saltines on the side.