Octopus Salpicón with Peppers, Capers, and Lemon

Name: Octopus Salpicón with Peppers, Capers, and Lemon
Yield: Makes 6.
Cuisine: Mexico
Ingredients: 1 tablespoon capers, rinsed; 6 fresh corn tostadas; ½ cup thinly sliced red onion; ½ teaspoon fresh-ground black pepper; 1 teaspoon fresh oregano leaves, minced; 2 tablespoons peppery extra-virgin olive oil, such as arbequina; 1 small serrano chile, thinly sliced in rings; 1 tablespoon fresh garlic, minced; ½ cup thinly sliced green bell pepper; Kosher salt to taste; ½ cup thinly sliced red bell pepper; 2–3 tablespoons fresh-squeezed lemon juice; 1 avocado, diced; 1 small octopus (about 2 pounds, see note)

Preparation info

Makes
6
.

Difficulty
Easy

Appears in

Amor y Tacos

By Deborah Schneider

Published 2010

About

Coastal fishing pueblos often make colorful salpicóns from fresh seafood mixed with onions and chiles, rather than the traditional shredded meat, the style becoming popular throughout Mexico. This salpicón is very pretty, with colorful peppers and strips of red onion in a fresh lemon vinaigrette with slices of sweet, octopus.

Ingredients

1 small octopus (about 2 pounds, see note)
½ cup thinly slic

Americas
Mexico
Starter
Pescatarian
Gluten-free
Spicy

Method

Several hours before serving, cook the octopus: If it is frozen, thaw it under cold running water. Rinse fresh octopus well in cold water. Place it in a 4-quart saucepan and cover with cold water. Bring the water to a boil, reduce the heat, and simmer for 45 minutes to an hour,