Octopus Ceviche

1In a large pot, bring water to a boil and cook the octopus (1 lb) for about 45-60 minutes or until tender. Drain and let it cool.

2Once cooled, cut the octopus (1 lb) into small bite-sized pieces if not already done.

3In a large bowl, combine the lime juice, lemon juice, and orange juice.

4Add the chopped red onion (1), tomato (1), cucumber (1), jalapeño (1), cilantro, and garlic (2 cloves) to the bowl with the citrus juices. Mix well.

5Add the octopus (1 lb) pieces to the bowl and stir to combine.

6Season with salt and black pepper to taste.

7Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

8Before serving, gently fold in the diced avocado (1).

9Drizzle with a little olive oil before serving.

10Serve chilled with tortilla chips or on a bed of lettuce.