Salad: Mexico – Yucatan Peninsula Mexico (Campeche) – Ensalada de Pulpo

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Additional 50 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) cooked octopus, cleaned and chopped into 1/2-inch (1.3 cm) pieces
- 1/2 cup (120 ml) fresh lime juice (about 4-5 limes)
- 2 tbsp (30 ml) naranja agria or fresh orange juice (substitute plain orange juice if needed)
- 2 tbsp (30 ml) extra virgin olive oil
- 1 small red onion, thinly sliced (about 1 cup / 150 g)
- 2 medium tomatoes, seeded and chopped (about 1 1/2 cups / 250 g)
- 1 medium cucumber, peeled, seeded and diced (about 1 cup / 150 g)
- 1-2 habanero peppers, seeds removed and finely minced (use 1 for moderate heat)
- 1/2 cup (15 g) cilantro leaves, chopped
- 1 ripe avocado, diced (about 6 oz / 170 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 cups (120 g) shredded romaine lettuce or tostadas for serving (optional)
- Lime wedges for garnish

Instructions

Short Description:
A chilled Campeche-style octopus salad of tender octopus marinated in fresh lime (and naranja agria) with bright cilantro, raw red onion, cucumber, tomato and fiery habanero for the characteristic Yucatecan heat. Finished with avocado and olive oil, it is typically served as a starter or light course.

Regional Notes:
This Campeche variation emphasizes a short lime "marinade" (ceviche-like brightness) rather than long cooking in heavy sauces, and it includes local flavors: habanero peppers for heat and cilantro for freshness. Use of naranja agria (bitter/sour orange) or a touch of orange juice reflects Yucatecan citrus accents distinct from other Mexican coastal octopus salads.

1. If using raw octopus: bring a large pot of water to a boil, add a pinch of salt and the octopus, reduce to a simmer and cook until tender, about 35–60 minutes depending on size. Cool, then trim and chop into 1/2-inch pieces. If using pre-cooked octopus, proceed to step 2.
2. In a nonreactive bowl, combine the lime juice, naranja agria (or orange juice), olive oil and 1/2 tsp (2.5 g) of the salt. Whisk briefly to emulsify.
3. Add the chopped octopus to the citrus mixture, toss to coat, and let sit chilled for 20–30 minutes so the flavors marry and the citrus lightly "marinates" the octopus.
4. After marinating, add the thinly sliced red onion, chopped tomatoes, diced cucumber, minced habanero (start with 1 and add more to taste), and chopped cilantro to the octopus. Toss gently to combine.
5. Season with the remaining 1/2 tsp (2.5 g) salt and 1/2 tsp (2 g) ground black pepper. Taste and adjust salt, heat or citrus as desired.
6. Gently fold in the diced avocado just before serving to avoid mashing or browning.
7. To serve, arrange shredded romaine or tostadas on plates if using, spoon the ensalada de pulpo on top or alongside, garnish with lime wedges and additional cilantro. Serve chilled as a salad starter.