Ingredients with Measurements:
- 1 pound octopus, cleaned and cut into bite-sized pieces
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeno, seeded and diced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Air fryer
Step-by-step instructions:
1. Preheat the air fryer to 400°F.
2. In a bowl, combine the diced tomatoes, red onion, cilantro, jalapeno, lime juice, olive oil, salt, and pepper. Mix well.
3. Add the octopus to the bowl and toss to coat.
4. Place the octopus in the air fryer basket and cook for 8-10 minutes, or until the octopus is cooked through and slightly crispy.
5. Serve hot with additional lime wedges and cilantro for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 6g
Protein: 16g
Substitutions for ingredients:
- If you can't find octopus, you can use squid or shrimp instead.
- If you don't like cilantro, you can use parsley or basil instead.
Variations:
- Add diced avocado to the mixture for a creamier texture.
- Use different types of chilies for a spicier or milder version.
- Add diced mango or pineapple for a sweet and tangy twist.
Tips and tricks:
- Make sure to clean the octopus thoroughly before cooking to remove any sand or debris.
- Don't overcook the octopus or it will become tough and rubbery.
- If you don't have an air fryer, you can cook the octopus on a grill or in a skillet.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the octopus in the air fryer or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the octopus on a bed of lettuce or with tortilla chips for dipping.
Garnishes:
Lime wedges and additional cilantro.
Pairings:
Serve with a cold beer or a crisp white wine.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Black beans
Troubleshooting advice:
- If the octopus is tough, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure to cook the octopus to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pulpo a la Campechana is a traditional Mexican seafood dish that originated in the coastal state of Campeche.
Flavor profiles:
Salty, tangy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or as a main course with rice and beans.
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Region: Spanish