Start by cooking the octopus . Seal all the octopus with coarse salt and size.
Rinse the salt and place in an express pot with water, salt, garlic, vinegar and laurel. Cover the pot and cook for 1 hour.
Remove the octopus from the water and allow to cool completely and refrigerate.
To make the cocktail cut the octopus into pieces of 1-2 cm.
In a deep bowl, mix the tomato juice, lemon juice, olive oil, maggi juice and Tabasco sauce. Add the oregano, onion, cilantro, chili and pepper and stir well.
Mix the sauce with the octopus and refrigerate at least 1 hour before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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