Shrimp and octopus salad

Shrimp and octopus salad

One of our favorite dishes around the world is Mexican octopus salad, or “shrimp and octopus salad,” with fresh tomatoes, cucumbers, cilantro and chiles. It’s fabulous as a side dish or to combine with tacos or tostadas.


  • 500 grams of octopus, cleaned
  • 300 grams of shrimp, peeled and deveined
  • 1 fresh jalapeño pepper, seeded and chopped
  • ½ cup (loosely packed) chopped fresh cilantro, including the tender stems
  • ½ teaspoon dried oregano
  • 2 tablespoons lime juice
  • 2 tablespoons cider vinegar
  • ¼ cup olive oil
  • 1 sprig fresh parsley
  • 1 sprig fresh cilantro
  • 1 sprig fresh oregano
  • 1 cup chopped cucumber, seeded and seeded
  • ½ cup finely chopped red onion
  • 3 scallions
  • 2 cups chopped, seeded tomatoes
  • Salt and pepper to taste

You may also be interested in: Shrimp and Octopus Ceviche.


  1. Heat a large pot of water with ¼ teaspoon of salt to boiling. Put the raw octopus in the boiling water, add a little more water and boil for 3 minutes. Then remove the octopus from the pot and place it on a tray to cool.
  2. Heat water in another pot over medium high heat, once the water boils add the shrimp and cook for 2 minutes. Discard the water and cool the shrimp in a bowl.
  3. Cut the octopus into large chunks, discard everything that doesn’t look like meat (guts, beak, etc.) that somehow slipped out of the cleaning process. Then place the octopus pieces in the bowl with herbs.
  4. In a small casserole dish add parsley, cilantro and fresh oregano, then place the octopus pieces on top of the herbs, cover and bake in a 250°F (120°C) oven for 1 ¾ hours, until tender.
  5. Remove the octopus pieces to a platter to cool. Then cut the meat into 1/2-inch pieces. You should have about 2 cups of chopped octopus meat.
  6. Combine with the rest of the ingredients (except the tomato) and let cool, then place the chopped octopus in a large bowl along with the shrimp.
  7. Add the cucumbers, red onion, scallions, cilantro, dried oregano and jalapeño pepper. Then add the lime juice, cider vinegar, olive oil, shrimp, a little salt and toss to combine. Chill in the fridge for 2 hours and that’s it, you have a delicious shrimp and octopus salad.


  • You can choose to fry the shrimp in coconut oil with garlic, chilies, sweet paprika and dried cilantro leaves and before serving this salad place it in a bowl with a lid in the refrigerator.
  • To ensure a nice texture in this shrimp and octopus salad recipe, adjust the cooking time for smaller or larger octopus.
  • When the octopus pieces are cool to the touch, remove any gelatinous parts surrounding the octopus pieces you don’t want to eat. (It’s a texture thing. If you don’t mind the texture, don’t worry it tastes fine).
  • You may also notice little round chunks of meat that look like eyeballs. They’re not eyeballs, but bits of the octopus’ suckers on the tentacles. They taste good too, just like the rest of the octopus.
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