Octopus Ceviche

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

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

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

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

5.Add the octopus pieces to the bowl and stir to combine.

6.Season with salt and black pepper to taste.

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

8.Before serving, gently fold in the diced avocado.

9.Drizzle with a little olive oil before serving.

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