Tangy Octopus Salad
20m prep 1h 0m cook 1h ready
A tangy and spicy octopus salad with celery, carrot, red onion, and jalapeño in a creamy sauce. Perfect as a main dish or served with tortilla chips, crackers, or over rice.
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 36.3 mg
- Iron: 1.97 mg
- Magnesium: 15 mg
- Phosphorus: 54.6 mg
- Potassium: 339 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 octopus legs
- 1/2 cup chunky salsa
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 1/4 cup Worcestershire sauce
- 3 tbsp hot sauce
Prepare
- Chop 1 cup celery
- Chop 1/2 cup carrot
- Chop 1/2 cup red onion
- Chop 1 jalapeño
Let's Cook
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Step 1.
Place the octopus legs in a large pot and add enough water to cover them. Set the pot over medium heat and bring the water to a gentle simmer. Cook for 1 hour, or until the octopus is tender when pierced with a fork.
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Step 2.
Remove the octopus from the pot and let it cool completely on a cutting board or plate, about 15–20 minutes.
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Step 3.
While the octopus cools, chop the celery, carrot, red onion, and jalapeño into small pieces. Set aside.
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Step 4.
Once the octopus is cool, chop it into small ¼-inch pieces and transfer to a large serving bowl.
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Step 5.
Add the chopped celery, carrot, red onion, jalapeño, chunky salsa, ketchup, mayonnaise, Worcestershire sauce, and hot sauce to the bowl with the octopus. Stir until all ingredients are well combined.
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Step 6.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. The salad can be stored in the refrigerator for up to 3 days.
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