Mauritius octopus salad is a bright, refreshing dish that instantly evokes a tropical setting. If you enjoy octopus, this salad is a simple and satisfying way to showcase its flavor and texture. For tender results when cooking fresh octopus, try adding a wine cork to the simmering water — many cooks swear by this trick. If you’re short on time, pre-cooked octopus (often available frozen at Asian markets) works well. Serve this salad as an appetizer or a light lunch. The dressing is lively and balances the seafood and vegetables—enjoy!
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Mauritius Octopus Salad (Salde Ourite)
Course Salad
Cuisine Mauritius
Prep Time 15
Cook Time 1
Total Time 1 15
Servings 4
Author International Cuisine
Ingredients
- 1 whole octopus (cleaned)
- 4 scallions
- 1 red chili minced
- 1/2 cucumber
- 1 thumb-sized ginger peeled and minced
- 1/4 cup fresh coriander / cilantro chopped
- 1/2 yellow pepper
- 1/2 red pepper
- 2 to 3 tomatoes
- For the dressing:
- 3 Tablespoons mustard seeds
- 1/3 cup olive oil
- 1 Tablespoon white vinegar
- Juice of two limes
- Salt and freshly ground pepper, to taste
Instructions
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Fill a large pot with salted water, add the octopus and a wine cork if you choose, and simmer gently for about one hour or until the octopus is tender. Adjust timing for smaller or larger specimens.
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While the octopus cooks, whisk together the dressing: mustard seeds, olive oil, white vinegar and lime juice. Season with salt and pepper and set aside to let the flavors meld.
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When the octopus is done, rinse it well, remove any excess outer skin, and slice into bite-size pieces.
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Cut the scallions, cucumber, peppers and tomatoes into thin strips or bite-sized pieces. Combine with the minced ginger, red chili and chopped coriander.
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Place the octopus and vegetables in a large bowl and toss gently with the prepared dressing until everything is evenly coated. Taste and adjust seasoning if needed.
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Serve chilled or at room temperature as an appetizer or a light main dish. Enjoy!