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Pulpo a la Gallega Ceviche-Style Salad
Pulpo a la Gallega Ceviche-Style Salad
Classic DishPulpo a la Gallega
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.
- Preparation time
- 30 min
- Cooking time
- Under a minute
- Total time
- 30 min
- Servings
- 4
Instructions
Prepare ingredients
- 1If using raw octopus, simmer until tender, cool and chill; if using pre-cooked, slice into 1 cm pieces.
- 2Thinly slice the red onion and place in cold water for 5 minutes, then drain to reduce sharpness.
- 3Chop the cilantro and finely dice the chili, adjusting quantity to your heat preference.
- 4Boil baby potatoes in salted water until just tender, drain and halve; let cool to room temperature.
Assemble salad
- 1In a large bowl combine the sliced octopus, drained red onion, chopped cilantro and chopped chili.
- 2Pour the lime juice over the octopus mixture and gently toss to coat; let sit 10–15 minutes to marry flavors.
- 3Add the halved potatoes (if using), drizzle with extra-virgin olive oil, and sprinkle smoked paprika, sea salt and black pepper.
- 4Taste and adjust seasoning, then transfer to a serving plate or individual bowls. Serve chilled or at cool room temperature.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 30 g
- Fat
- 25 g
- Carbs
- 26 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 30 g |
| Fat | 25 g |
| Carbs | 26 g |
Tips
- Rinse sliced red onion in cold water to mellow sharpness and prevent overpowering the lime.
- If starting with raw octopus, simmer slowly until probe-tender for the best texture.
- Serve on a bed of warm or cooled boiled potatoes and finish with flaky salt and extra paprika.
