Start by cooking the octopus. Rub the entire octopus with coarse salt and massage it.
Rinse the salt and place it in a pressure cooker with water, salt, garlic, vinegar, and bay leaf. Cover the pot and cook for 1 hour.
Remove the octopus from the water and let it cool completely, then refrigerate.
To make the cocktail, cut the octopus into pieces of 1-2 cm.
In a deep bowl, mix the tomato juice, lime juice, olive oil, Maggi sauce, and Tabasco sauce. Add the oregano, onion, cilantro, chili, and pepper, and stir well.
Mix the sauce with the octopus and refrigerate for 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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