Seafood Recipes

Barbecued Baby Octopus Salad With Mango Salsa And Chilli LimeDressing

Baby octopus marinated in garlic, lime and five-spice, charred quickly on a hot barbecue and served on salad leaves.

Barbecued Baby Octopus Salad With Mango Salsa And Chilli Lime Dressing
4 People
Serves
25 Mins
Prep Time
10 Mins
Cook Time
Easy
Difficulty
Modern Australian
Cuisine
ABOUT THIS

About This Recipe

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

  1. 800g–1 kg baby octopus, cleaned
  2. 2 cloves garlic, minced
  3. 1 tbsp brown sugar
  4. ½ tsp Chinese five-spice powder
  5. Juice of 2 limes
  6. 1 red chilli, finely chopped
  7. Black pepper, to taste
  8. 1 ripe mango, diced
  9. ½ small red onion, finely chopped
  10. 1 small red capsicum, diced
  11. 2 tbsp fresh coriander, chopped
  12. Juice of 1 lime (for salsa)
  13. Mixed salad greens (about 120–150g)
  14. 2 tbsp olive oil (for dressing or grilling)
  15. Extra lime wedges, to serve

Method

  1. 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.
  2. 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.
  3. Heat a barbecue or chargrill pan over medium-high heat until hot.
  4. 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.
  5. 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.
From Our Kitchen

Chef's Tip

For perfectly barbecued baby octopus, keep the grill extremely hot and cook the octopus quickly to achieve light charred edges while keeping the inside tender and juicy. The sweetness of the mango salsa balances beautifully with the smoky seafood and the zing of chilli and lime, creating a fresh tropical flavour profile that works perfectly for outdoor dining. Allow the octopus to rest briefly after grilling before serving so the juices settle back into the meat, keeping every bite succulent and full of flavour.

FEATURED

Featured Product

Frozen baby octopus arranged on black slate with crushed ice and lemon

Frozen Baby Octopus

1kg

Tender baby octopus, flash-frozen to keep it sweet and clean-tasting,...

$23.00 2kg
$21.00 $23.00 2kg
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NUTRITION

Nutrition Per Serving

  • Calories 290 kcal
  • Total Fat 12.0 g
  • Total Carbohydrate 14.0 g
  • Protein 31.0 g
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