Pulpo a la Gallega Ceviche-Style Salad

Prepare ingredients

1. If using raw octopus, simmer until tender, cool and chill; if using pre-cooked, slice into 1 cm pieces.
2. Thinly slice the red onion and place in cold water for 5 minutes, then drain to reduce sharpness.
3. Chop the cilantro and finely dice the chili, adjusting quantity to your heat preference.
4. Boil baby potatoes in salted water until just tender, drain and halve; let cool to room temperature.

Assemble salad

1. In a large bowl combine the sliced octopus, drained red onion, chopped cilantro and chopped chili.
2. Pour the lime juice over the octopus mixture and gently toss to coat; let sit 10–15 minutes to marry flavors.
3. Add the halved potatoes (if using), drizzle with extra-virgin olive oil, and sprinkle smoked paprika, sea salt and black pepper.
4. Taste and adjust seasoning, then transfer to a serving plate or individual bowls. Serve chilled or at cool room temperature.