When I travel to the coastal markets (mercados) of Veracruz or the sun-drenched shores of my home in Oaxaca, the air always carries the scent of salt, lime, and roasting chilies. In these regions, we treat the tesoros del mar (treasures of the sea) with a specific kind of reverence. We don’t just cook seafood; we celebrate it.

A Octopus Salpicón is traditionally a “splash” or a medley—a classic Latin American seafood salad where ingredients are finely chopped and brought together in a harmonious balance. In this version, I’ve taken the classic octopus salad and elevated it with techniques I learned in my family’s kitchen. If you prefer a simpler citrus profile, you might also like my Classic Mexican Ensalada de Pulpo. My abuela always said that a good salpicón should have a sorpresa (surprise) in every bite—one moment you have the crunch of a radish, the next the creamy richness of an avocado, and finally the tender, buttery bite of the octopus.

The Secret of the “Asustar” Technique: How to Cook Tender Octopus

If you have ever had octopus that felt like chewing on a rubber band, it is because it wasn’t treated with the proper respect. This is true whether you are making a Salpicón de Pulpo or an Authentic Pulpo a la Gallega. In Mexican kitchens, we “scare” the octopus (asustar el pulpo). By dipping the tentacles into boiling water three times before letting it simmer, we lock in the moisture and ensure the skin stays beautiful and intact.

When it is finished, the texture should be like mantequilla (butter). You should be able to slide a knife through it with no resistance. Learning how to cook tender octopus with this patience is what separates a simple salad from a true coastal delicacy.

Building the Oaxacan Flavor Profile

While many coastal salads rely solely on lime juice for flavor, this Authentic Mexican octopus recipe brings a bit of the Oaxacan heart into the dish. We do this by creating a guajillo-infused oil. By lightly toasting the guajillo chilies in olive oil, we extract their earthy, fruit-forward notes. It gives the vinaigrette a “toque” (touch) of smokiness that perfectly complements the sweetness of the seafood.

The red onions also play a vital role. We macerate them in lime juice first to create a vibrant octopus and avocado salad base, transforming them from sharp and pungent to bright, sweet, and pink.

How to Serve Your Salpicón

In Mexico, we love to eat this chilled on a Sunday afternoon when the sun is high. The best way to enjoy it is piled high on a crispy corn tostada. If you want to get fancy, you can add a tiny smear of chipotle mayonnaise to the tostada first, but the salpicón is so flavorful on its own that it truly doesn’t need it.

Pair this with a cold Mexican lager or a glass of fresh Agua de Jamaica, and you will understand why this ranks among the Best Octopus Salad recipes. You will feel, just for a moment, like you are sitting under a palapa on the Oaxacan coast. This is real Mexican cooking—respectful of the past, but always fresh and vibrant.