The bright tropical flavors offset the rich meaty pulpo in a very delicious way. But if octopus is not your thing it could easily be omitted or substituted with shrimp or chicken.
Ingredients
- 1 (15 oz) can pulpo available in latin markets
- ¼ cup extra-virgin olive oil
- ¼ cup fresh squeezed lime juice
- 4 cup baby arugula (4 ounces)
- salt and pepper as needed
- 1 (1 ½‑pound) papaya peeled, seeded and cut into 1‑inch cubes (4 cups)
- 1 large red onion sliced into ¼‑inch slivers
- 1 firm-ripe avocado quartered, pitted, peeled, sliced lengthwise
- 1 medium jicama peeled and cut into matchsticks
- 2 tablespoon mint leaves chopped
Directions
Wash and drain the pulpo.
Put lime juice, and generous pinch salt and pepper, in a medium bowl. Whisking, add olive oil in a slow and steady stream.
Put arugula in a large mixing bowl; add 2 tablespoons of the dressing, and generous pinch salt and pepper; toss to combine. Divide the arugula among 4 serving plates. Reserve the large mixing bowl mixing bowl.
In the large mixing bowl, combine pulpo, papaya, red onion, avocado, jicama and mint. Add the remaining dressing and gently toss to combine; season to taste with salt and pepper. Divide the pulpo mixture on top of the arugula. Sprinkle with pepper.
Mmmmm seafood. Mmmmm shrimp. My favorite! These look fabulously delicious! Will do this in Florida. Beautiful. Love the salsa and grilled lemon accompaniments. Great food, Greg!
GREG — Gorgeous post and so very informative that we are all going to benefit from your pearls of kababy wisdom!
Very cool trix in tow and the classic humor that we’ve all come to love about your posts 🙂
Ciao, Devaki @ weavethousandflavors
Excellently done, Greg. Amazing photos, useful tips, and that Gregorian sense of humor, loved it! You rock.
Oh that shrimp looks delish! Can I add one more tip? We got metal skewers with two tongs which are awesome because things stay flat on them & are so easy to turn
…of all kinds. Seafood, chicken, beef, whatever. Put it on a stick and grill it and I’m there! You’re so right about the shrimp twisting and twirling on the skewer and I love the way you’ve solved that problem. I’ll have to remember that one for the next round of kabobs!
From the tomatillos to the avocados to the simplicity of the brine (btw, I’ve brined everything but shrimp — great idea!) — what a fantastic dish for the grill! I will absolutely try this!
I love grilling and that screams summer. I can just about smell that grilled lemon 🙂
Love this salsa:)
Greg — the tomatillo avocado salsa sounds amazing! Definitely giving this a try. So beautiful how you’ve arranged the shrimp on the skewers!!
Yes. Yes to all of it. Y.U.M.
Greg! Simple is best when it comes to skewering meat. I love the way that you skewered your shrimp, I might have to steal that.
Bee-oo-tee-ful! Love the grilled lemon slices on the side!