1 kg of cleaned and sliced octopus and tentacles, minced
1 tablespoon of olive oil
salt to taste
1/4 cup of freshly squeezed lime juice
1 tablespoon of fresh or dried oregano
1/2 cup of olive oil or vegetable oil
salt and black pepper to taste
150g of fresh Minas cheese, cut into cubes
2 red bell peppers, deseeded and sliced
lettuce leaves for garnish
1 kg of cleaned and sliced octopus and tentacles, minced
1 tablespoon of olive oil
salt to taste
1/4 cup of freshly squeezed lime juice
1 tablespoon of fresh or dried oregano
1/2 cup of olive oil or vegetable oil
salt and black pepper to taste
150g of fresh Minas cheese, cut into cubes
2 red bell peppers, deseeded and sliced
lettuce leaves for garnish
Heat the olive oil in a medium saucepan
Season the octopus with salt to taste
Cook the octopus in the saucepan with olive oil
Simmer for 5 minutes
Drain
In a bowl, mix together the lime juice, oregano, salt, and black pepper
Slowly whisk in the olive oil until it forms a creamy texture
Add the octopus and peppers
Cover and let it rest in the refrigerator for 30 minutes
Add the cheese
Check the seasoning
Line a salad bowl with lettuce leaves and fill with the salad
Serves 4 to 6 people.
