Octopus Salpicón with Peppers, Capers, and Lemon


Preparation info

  • Makes


    • Difficulty


Appears in

Amor y Tacos

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.


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


  1. 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,