Ceviche de Pulpo

Instructions

1. Begin by cleaning the octopus. Rinse it under cold water to remove sand or dirt. Cut off the head, discard the beak, and separate the tentacles.
2. Fill a large pot with water and bring to a boil. Once boiling, add the octopus. Reduce heat to a simmer and cook for 45 minutes, or until tender. To check doneness, a fork should easily slide into the flesh.
3. Remove the octopus from the pot and let it cool at room temperature. Once cooled, cut the octopus into bite-sized pieces.
4. In a large mixing bowl, combine lime juice, lemon juice, orange juice, red onion, jalapeño, and cilantro. Stir to combine.
5. Add the octopus, diced tomato, and avocado to the citrus mix. Gently toss to combine, ensuring the octopus is well-coated with the marinade.
6. Season with salt and pepper to taste. Drizzle olive oil over the top and mix lightly.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. For best results, marinate for 1-2 hours.
8. Before serving, taste and adjust seasoning if necessary. If desired, garnish with additional cilantro.
9. Serve chilled with tortilla chips or on crisp lettuce leaves for a refreshing appetizer.
10. Tip: To add extra flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the marinade. For a citrusy kick, zest some of the limes and lemons used in the juice.