Octopus Recipe

Crisp tostadas

Preheat the oven to 350°F (175°C). Arrange the corn tostadas on a baking sheet, lightly brush with olive oil, and bake 5–7 minutes until crisp and lightly golden.

Warm octopus

If using refrigerated cooked octopus, pat dry and toss with a tiny drizzle of olive oil, a pinch of salt and pepper. Warm gently in a skillet over low heat for 1–2 minutes until just warmed through.

Cut the avocado in half, remove the pit, and dice. Transfer to a small bowl and toss with lime juice and a pinch of salt to prevent browning.

Dice the tomato and finely chop the red onion.

Roughly chop the cilantro.

In a small bowl, combine tomato, red onion, cilantro with lime juice, olive oil, salt, and pepper to create a bright tomato-onion-cilantro topping.

Spread the avocado on each crisp tostada.

Top with warm octopus portions.

Spoon the tomato-onion-cilantro topping over the octopus.

Finish with a final squeeze of lime and a light dusting of salt and pepper if desired.