Cookback on: Pulpo a la Gallega Ceviche-Style Salad

Prep: 30 min • Cook: 0 min. A chilled, lighter interpretation of Galicia's classic: tender, pre-cooked octopus is tossed in bright lime juice with thinly sliced red onion, cilantro and a touch of fresh chili, finished with smoky paprika and olive oil for a refreshing ceviche-style salad that keeps the spirit of Pulpo a la Gallega.