I had some cooked octopus left over from my previous recipe, so I decided to prepare one of my favourite dishes: coctel de pulpo – octopus cocktail. As expected, there are many different versions of this dish in Mexico, usually served in wide-mouthed glasses or bowls. Other than cooked octopus and some of its cooking liquid, the common elements are lime juice and onions; after that, it becomes a labyrinth of condiments, fresh produce and secret ingredients out of flasks, from ketchup, cucumbers and Maggi™ sauce, to unexpected additions, such as mayonnaise, fruit, or orange soda. Continuing with the Sinaloa state theme, my rendition includes fresh vegetables, and a concoction of tomato and cooking liquid from the octopus. Meat both from snake-like tentacles, or rings sliced from the body work well, since all gets chopped to bite-size pieces. For detailed directions on how to clean and cook octopus, visit my previous post, or click on link below for printable directions; if the octopus was purchased already cooked, either salted water or clam juice may be used instead of cooking liquid.
Sinaloa Style Octopus Cocktail –
Coctel de pulpo estilo Sinaloa
Ingredients (for two servings)
2/3 lb (300g) cooked octopus
2 cups cooking liquid from octopus (or clam juice, or water with ½ tsp salt)
¼ cup tomato paste or ½ cup tomato sauce
½ cup tomatoes; washed, stem end removed, and chopped
½ cup onions; peeled, and chopped
½ cup cucumber; washed, peeled, and cubed
½ cup cilantro; washed, and chopped
Salt and pepper, to taste
Condiments, such as Huichol™ sauce, ground chiltepín chile, etc.
Soda crackers or tostadas (crisped tortillas)
Place cooking liquid from octopus (or clam juice, or salted water) in a pot over high heat. Add tomato sauce or paste (photo below, left), and bring to boil, stirring to dissolve (photo below, right):
Continue cooking and stirring for two to three minutes. Remove from heat and reserve.
Chop octopus to bite-size pieces and place in a large bowl (photo below, left). Add tomatoes, cucumber, onions and half the cilantro; season with a little salt and pepper, then squeeze the juice from one lime over (photo below, centre). Mix everything together (photo below, right):
This mix may be refrigerated until serving time.
To serve, divide octopus mix between two tall glasses (photo below, left). Fill each glass with reserved tomato broth (photo below, right):
Top with the rest of the cilantro, and serve with soda crackers or tostadas, sliced lime, and spicy sauces or ground dry chile:
Eat with a spoon, to catch a little of everything with each scoop, including some broth:
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I am also sharing my post at Thursday Favourite Things #534, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.