Octail Cocktail of Wild Mexican Octopus with spring onion and heirloom tomatoes
Octopus, anyone? Jay Porter, owner of The Linkery in North Park, has created a new recipe for this popular Mexican delicacy that’s also known as devilfish and is a cousin to the squid. Its rich diet of clams and scallops gives it a flavorful meat that’s also very much in demand in Japan and the Mediterranean countries.
Serves ??
Ingredients:
1 1-pound octopus
4 heirloom tomatoes, diced
2 jalapeños, seeded and diced
1 large spring onion, diced
1/4 cup cilantro, chopped
1 tablespoon extra virgin olive oil, preferably from California or Baja
3/4 cup tomato ketchup
1/4 cup lime juice
Pinch sea salt and fresh-ground black pepper
1. In a large stockpot, cover the octopus with salted water and bring to a boil.
2. Reduce heat and simmer for two hours. Remove octopus from the water and cool completely.
3. Chop the tentacles into bite-size chunks. Remove the hard beak from the center of the body, then chop the head and body into bite-size chunks. Set aside.
4. In a large bowl, add the remaining ingredients and season to taste.
5. Chill well before serving with good-quality white corn tortilla chips or tostadas.
Octail Cocktail of Wild Mexican Octopus with spring onion and heirloom tomatoes 
