Pulpo Enamorado Marinated Octopus with Pickled Red Onion

About this recipe

Pulpo enamorado is a preparation from the Mexican Pacific coast where cooked octopus is marinated and served in an aromatic vinaigrette of pickled red onion, serrano chilli, fresh herbs, lemon and olive oil, creating a fresh, tangy and colourful dish where the purple of the pickled onion tints the marinade a romantic pinkish-red colour that gives the dish its name. It is served cold as a tostada, taco or seafood plate in coastal restaurants.

1. 1

   Boil water with the white onion, bay leaf and salt. Dip the octopus 3 times briefly before leaving it to cook for 35-45 minutes until tender. Leave to cool in the broth.

   💡 The 3-dip trick helps to curl the tentacles.

2. 2

   Meanwhile prepare the pickle: cut the red onion into thin julienne. Cover with the lemon juice and cider vinegar. Add a pinch of salt and oregano. Mix well and leave to rest for 20 minutes until the onion turns pink.

   💡 The pickled red onion is what gives the dish its romantic pink colour.

3. 3

   Cut the cooked octopus into 1.5 cm slices or medium pieces. Cut the serrano chilli into thin rings. Chop the coriander.

4. 4

   In a bowl mix the octopus with the pickled onion along with all its juice. Add the chilli, coriander and olive oil. Mix well.

5. 5

   Taste and adjust salt and lemon. Leave to marinate in the refrigerator for at least 15 minutes. The octopus absorbs the flavours of the pickle.

   💡 The marinating time can be extended to 2 hours for more flavour.

6. 6

   Serve cold on crispy tostadas or in tacos with avocado. The pink marinade can be served as a seafood shot.