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Marinated Octopus
Caribbean Octopus Appetizer with Mango Salsa


  • 1 lb marinated Octopus

  • 1/4 cup Extra virgin olive oil

  • 1 Lime Juice of

    For the Mango Salsa

  • 2 Mangoes peeled, seeded and diced

  • 1/2 Red onion peeled and finely chopped

  • 1 scotch bonnet pepper seeded and minced (substitute jalapeno or serrano)

  • 1 Tablespoon Cilantro minced

  • 1 Lime freshly squeezed

  • 1/4 teaspoon salt to taste


  1. For the salsa, combine mango, onion, chili, cilantro, oil, lime juice and some salt and pepper in a bowl. Set aside.

  2. Arrange salad leaves and octopus on plates. Squeeze over the juice of a lime and drizzle over the olive oil. Then top with the mango salsa.

Serve it with a rum punch for a truly authentic island experience

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