Be sure to purchase whole tentacles – not sliced – so you can slice them to the desired thickness.
- Take the octopus out of the refrigerator. Note that this recipe is served cold and, as mentioned above, the first thing to do is to slice the tentacles to the desired thickness and arrange the pieces on a plate. We recommend cutting the octopus into thin slices. Next, season with a pinch of sea salt. Don’t worry if you need to skip the salt for health reasons. The flesh is flavorful enough to keep this dish from being bland.
- Chop the remaining ingredients; mince the cilantro and red onion, brunoise the mango and chop the raspberries into small pieces. Toss all the chopped vegetables into a bowl and drizzle with extra virgin olive oil and the juice of one lime.
- Mix everything together using a fork, taking care not to crush the raspberries.
- Generously cover the octopus slices with this mix. Let everything rest for a few minutes for the flavors to blend together. You don’t have to use all the mix; place any excess in a bowl and use it for salads with other ingredients, like chicken or turkey.
This dish can be eaten as a starter or a light dinner.
Some country bread to dip in the sauce might be a good idea. Toast thick slices of bread to keep the oil from seeping through easily.
If you like light octopus dishes, you should also try our recipe for octopus pasta salad, the Peruvian octopus ceviche or the Mexican octopus tacos.