Growing up in Oaxaca, my heart was always split between the deep, earthy moles of the highlands and the vibrant, salt-sprinkled treasures of the coast. When the heat of the summer arrived, we would travel down to Puerto Escondido. I can still close my eyes and feel the salt air on my skin as we sat under a palm-leaf palapa, watching the fishermen bring in the daily catch.

In those coastal marisquerías, the food is a celebration of simplicity. My abuela always said that the sea provides its own seasoning, and our job as cooks is simply to brighten it up with the flavors of our land—limón (lee-MOHN), fresh cilantro, and the sharp bite of a serrano chili. This Ensalada de Pulpo (POOL-poh) is an authentic Mexican seafood salad that pays tribute to those coastal cooks who treat seafood with the same reverence we give to our sacred corn.

The Ritual of “Asustar el Pulpo”

In Mexico, we don’t just boil an octopus; we asustar it. This means “to scare” the octopus. It is a beautiful technique that is as much about respect for the ingredient as it is about science. By dipping the tentacles into boiling water three times before letting it submerge, we flash-contract the collagen in the skin.

Why do we do this? It ensures the skin stays intact and velvety rather than peeling off, and it makes the tentacles curl into beautiful, tight spirals. If you skip this, your octopus may taste fine, but it will lack the soul and the texture of a true Mexican preparation.

How to Cook Tender Octopus: The Secret to Tenderness

There is much lore in Mexican kitchens about how to make octopus tender. Some aunts swear by putting a copper penny in the pot; others, like my mother, always dropped a wooden spoon into the simmering water. While the spoon might be more tradition than chemistry, the real secret to how to cook tender octopus is the temperature.

You must never let the water boil aggressively once the octopus is submerged. A gentle simmer transforms the tough connective tissue into succulent gelatin. And please, por favor, do not rush the cooling process. Letting the pulpo rest in its poaching liquid allows it to reabsorb the aromatics of the onion and garlic, making every bite of this serrano lime octopus incredibly flavorful.

Oaxacan Coastal Recipes: Regional Flavors

While you might find octopus salads in Veracruz that use tomatoes and olives (a beautiful Spanish influence), here in the Oaxacan Costa Chica, we prefer a cleaner profile. If you enjoy this zesty style, you might also like my Octopus & Avocado Salpicón. We use the serrano chili for its immediate, bright heat which cuts through the richness of the octopus.

The addition of crisp cucumber (pepino) provides a cooling contrast that is essential for a hot day at the beach. These Oaxacan coastal recipes don’t use heavy oils or mayonnaises—just high-quality lime juice and perhaps a touch of olive oil to carry the flavors.

How to Serve Your Ensalada de Pulpo

To eat this like we do in Mexico, you have two choices:

1. Tostadas: Spread a tiny bit of mayonnaise (if you like) on a crisp corn tostada, pile the salad high, and top with slices of creamy avocado.
2. Galletas Saladas: In many traditional seafood spots, this is served in a glass bowl with a side of saltine crackers. There is something so nostalgic about the crunch of a cracker with the tender, zesty octopus, quite different from the potato-pairing of Authentic Pulpo a la Gallega.

Pair this with a cold Pacifico beer or a crisp Mexican white wine, and you are immediately transported to the shores of Oaxaca. ¡Buen provecho!