Salad: Mexico – Baja Peninsula, Baja California Sur – Ensalada de Pulpo

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 small octopus, cooked and cleaned, approx. 1.5 lb (680 g) usable meat, cut into 1/2-inch (1.5 cm) pieces
- 2 medium ripe tomatoes, seeded and diced, about 10 oz (280 g)
- 2 medium avocados, diced, about 10 oz (280 g)
- 1 small red onion, thinly sliced and separated into rings, about 4 oz (115 g)
- 1/2 cup (10 g) cilantro leaves, chopped (loosely packed)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 clove garlic, minced (optional)
- 1 serrano chile, seeded and finely minced (optional; for mild heat)
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Lime wedges, for serving

Instructions

Short Description:
A bright, refreshing Baja-style octopus salad with tender local octopus tossed with ripe tomatoes, red onion, cilantro, and creamy avocado, dressed simply with lime juice and extra-virgin olive oil.

Regional Notes:
This Baja California Sur version highlights locally caught octopus prepared simply to showcase ocean-fresh flavor and firm texture. The salad leans on lime, olive oil, cilantro, and avocado—ingredients abundant in the peninsula—rather than heavy mayonnaise or cream-based dressings found elsewhere.

1. If starting with raw octopus: rinse and clean the octopus, removing beak and ink sac. In a large pot bring 8 cups (2 L) water to a gentle boil with 1/2 onion (halved), 2 bay leaves, and 6 whole black peppercorns. Dip tentacles three times into the boiling water (optional tenderizing step), then submerge the whole octopus, reduce to a low simmer and cook until tender when pierced with a knife, about 35–50 minutes for a 1.5 lb (680 g) octopus. If using pre-cooked octopus, skip to step 3.
2. When the octopus is tender, transfer to an ice bath to stop cooking. Once cool, pat dry and cut the tentacles and body into roughly 1/2-inch (1.5 cm) pieces. Chill briefly if desired.
3. Place the diced tomatoes in a colander, sprinkle with a pinch of salt, and let drain for 5 minutes to remove excess liquid; shake off and transfer to a large mixing bowl.
4. Add the sliced red onion, chopped cilantro, and the diced avocado to the bowl with the tomatoes.
5. In a small jar or bowl whisk together the lime juice, extra-virgin olive oil, minced garlic (if using), serrano (if using), 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper until emulsified.
6. Add the chopped octopus to the bowl with the vegetables and pour the dressing over everything. Gently toss to combine, taking care not to mash the avocado. Taste and adjust salt, pepper, or lime as needed.
7. Let the salad rest in the refrigerator for 15–30 minutes to allow flavors to meld, or serve immediately at room temperature for a fresher finish.
8. Serve chilled or slightly cool on a platter or individual plates with lime wedges and an extra drizzle of olive oil if desired.