Makes 6 servings
1 tomato, seeded and finely chopped
1 bell pepper, finely chopped
1 garlic clove, finely chopped
1 celery rib, chopped
3 tablespoons cilantro, chopped
2 green onions, finely chopped
3 lemons, juiced
1 fresh jalapeño, seeded, deveined and finely chopped
Coarse salt, to taste
Black pepper, to taste
Adobo Goya, to taste
¼ cup olive oil
1 large octopus
4 fillets of salmon trout
1 large piece of toro, or fatty tuna
Combine all the ingredients through the olive oil, and add condiments to taste. Set aside.
To cook the octopus, defrost completely. In large pot, bring plenty of water, enough to cook the entire octopus, to a boil. Immerse the octopus by the head in the boiling water and immediately remove. Repeat 3 or 5 times, making sure you do it an odd number of times: 3, 5 or 7. Then add the entire octopus to the pot, and let it cook for 40 minutes on low heat. The octopus should be soft, not rubbery. Once it feels like a cooked potato, turn off heat and let it rest in water for 20 minutes. Remove from water and pat dry.
Cut off the legs of the octopus and grill on hot coals, along with the salmon trout and fatty tuna. Make sure you do not overcook, as fish tends to cook very quickly.
Place cooked seafood in a platter, along with the prepared salsa. Serve with white rice and salad.
Photos by Pako Dominguez.