'1 1/2 kg of octopus, cleaned and cut into thin slices'
'6 tablespoons of freshly squeezed lime juice'
'2 tablespoons of grated lime zest'
'1 cup plus 2 tablespoons of olive oil'
'2 cloves of garlic, minced'
'6 tablespoons of chopped green shallots'
'6 tablespoons of fresh sweet herb leaves, chopped'
'1 tablespoon of dried sweet herbs seeds'
'salt and black pepper to taste'
'2 avocados, peeled and cubed'
'2 bunches of fresh sweet herbs, cut into strips, for garnish'
'1 1/2 kg of octopus, cleaned and cut into thin slices'
'6 tablespoons of freshly squeezed lime juice'
'2 tablespoons of grated lime zest'
'1 cup plus 2 tablespoons of olive oil'
'2 cloves of garlic, minced'
'6 tablespoons of chopped green shallots'
'6 tablespoons of fresh sweet herb leaves, chopped'
'1 tablespoon of dried sweet herbs seeds'
'salt and black pepper to taste'
'2 avocados, peeled and cubed'
'2 bunches of fresh sweet herbs, cut into strips, for garnish'
'Heat 2 tablespoons of olive oil over high heat'
'Add the octopus and fry for 5 minutes'
'Reserve'
'In a bowl, mix together the lime juice and grated zest'
'Gradually add some of this mixture, whipping well, until creamy'
'Add the garlic, shallots, sweet herbs, salt, black pepper, and octopus'
'Cover and refrigerate for at least 1 day or up to 2 days'
'Several hours before serving, mix well the avocado'
'Place the salad in the center of a platter and arrange the sweet herb strips around it'
'Let it sit at room temperature for 1 hour before serving'
'Serves 12 people.'
