Our Barbecued Baby Octopus Salad With Mango Salsa And Chilli Lime Dressing Recipe
About The Dish
Create a vibrant barbecued baby octopus salad with mango salsa and chilli lime dressing. This easy recipe combines tender octopus with the sweetness of mango and the zest of lime, making it perfect for warm days or entertaining guests. Pearl Seafoods ensures premium-quality seafood, ideal for this dish. Impress your family or friends with a delicious seafood salad that's bursting with fresh flavours. Follow our step-by-step instructions and elevate your cooking game. Order fresh baby octopus online from Pearl Seafoods, delivering across Sydney for your convenience.
Ingredients List
800g–1 kg baby octopus, cleaned
2 cloves garlic, minced
1 tbsp brown sugar
½ tsp Chinese five-spice powder
Juice of 2 limes
1 red chilli, finely chopped
Black pepper, to taste
1 ripe mango, diced
½ small red onion, finely chopped
1 small red capsicum, diced
2 tbsp fresh coriander, chopped
Juice of 1 lime (for salsa)
Mixed salad greens (about 120–150g)
2 tbsp olive oil (for dressing or grilling)
Extra lime wedges, to serve
Steps
In a bowl, mix the garlic, brown sugar, five-spice, lime juice, chopped chilli, and a pinch of pepper. Add the baby octopus and toss to coat evenly. Let it marinate while you prepare the salsa.
To make the salsa, combine the mango, red onion, chilli, coriander, olive oil, lime juice, and a pinch of salt and pepper in a bowl. Stir gently and set aside.
Heat a barbecue or chargrill pan over medium-high heat until hot.
Grill the octopus in batches, if needed, for about 2 minutes per side, or until tender and slightly charred. Place the cooked octopus in a bowl and squeeze lemon juice over the top.
On serving plates, arrange the salad leaves as a base. Top with the grilled octopus and spoon the mango salsa over the top. Serve immediately.
