Cooking Mode

1. Cut the octopus into small pieces. Place in a bowl and add the finely chopped onion, the quartered cherry tomatoes, the cucumber cut into thin half-moons, the diced avocado, and the chopped cilantro. 
2. Drizzle the octopus salad with lime juice and olive oil to taste. Season with a pinch of salt, pepper, and lime zest. 
3. Serve with corn tortillas (nachos)—they pair perfectly with your octopus salad.