Octopus Tostada Recipe
green tomato, red onion, serrano, cucumber, avocado salsa verde
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Octopus Preparation
Salsa Verde
Tostada Base
Method
Octopus Preparation
- 1
Cook the Octopus
In a large pot, bring 2 liters of water to a boil. Add the salt and bay leaves.
- 2
Add the Octopus
Once the water is boiling, carefully add the octopus. Reduce the heat to a simmer and cook for about 45 minutes, or until the octopus is tender.
- 3
Cool and Slice
Remove the octopus from the pot and let it cool slightly. Once cool, slice into bite-sized pieces.
Salsa Verde Preparation
- 4
Prepare the Ingredients
Finely chop the green tomatoes, red onion, serrano peppers, cucumber, and cilantro.
- 5
Mash the Avocado
In a mixing bowl, mash the avocado until smooth.
- 6
Combine Ingredients
Add the chopped green tomatoes, red onion, serrano peppers, cucumber, and cilantro to the mashed avocado.
- 7
Season the Salsa
Add lime juice and salt to taste. Mix everything together until well combined.
Assembly
- 8
Prepare the Tostadas
On each tostada shell, place a generous amount of the sliced octopus.
- 9
Top with Salsa Verde
Spoon the prepared salsa verde over the octopus on each tostada.
- 10
Serve
Serve immediately while the tostadas are crisp. Enjoy your delicious octopus tostada!