This Caribbean Octopus appetizer is one of my favorite foods. It has texture and wonderful flavor. I had not had octopus in the form of carpaccio however in this recipe it is not raw. The octopus is cooked and cooled and sliced thinly to look like thin slices of carpaccio. I can find thin slices of octopus in my local Latin market that is already cooked and is what I used for this recipe. If you would like to make the octopus from scratch be sure to see my recipe from Portugal which explains how to use the scare technique for a perfectly cooked octopus. This Caribbean octopus appetizer calls for a mango salsa which will transport you right to the exotic island flavors of the Saints.
Octopus is abundant in the warm Caribbean Sea and are masters of disguise. Mangoes are also plentiful on the islands. They even hold a Mango Madness festival on the island of St. Lucia. You will simply fall in love with this Caribbean octopus appetizer, it is perfect on a warm summer day. Why not serve it with a rum punch for a truly authentic island experience.
A couple of notes, you can substitute a jalapeno or serrano if the scotch bonnet is too hot for your taste buds. Also you can make this ahead. It keeps well in the refrigerator for a couple of days.
Did you know that St. Lucia is the only country in the world to be named after a woman? If you would like to learn more about these beautiful Caribbean Islands be sure to check out “Our Journey to the Saints” as well as get other authentic island recipes.
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Caribbean Octopus Appetizer with Mango Salsa
This super easy to make octopus appetizer with quickly transport your taste buds to the exotic Caribbean islands. You will love it!
Ingredients
- 1 lb Octopus tentacles Cooked and sliced thinly
- 1/4 cup Extra virgin olive oil
- 1 Lime Juice of
For the Mango Salsa
- 2 Mangoes peeled, seeded and diced
- 1/2 Red onion peeled and diced
- 1 scotch bonnet pepper seeded and minced
- 1 Tablespoon Cilantro minced
- 1 Lime freshly squeezed
- 1/4 teaspoon salt to taste
Instructions
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On a platter or individual plates arrange the sliced octopus tentacles in a circle.
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Squeeze over the juice of a lime and drizzle over the olive oil
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In a bowl, mix together the mango salsa ingredients and combine well.
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Spoon over the circles of the octopus tentacles and serve with any left over mango salsa.
