Octopus Salad (Ensalada de Escabeche)

Edward and Toni Carrillo

• 4 cans octopus in oil
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 1/2 c. pimiento
• 1/2 c. green olives, sliced
• Juice from 1/2 lemon
• 1 med. tomato, chopped
• 1 tsp. vinegar

In a large bowl, add the octopus and all of the liquid in the can. Add the green pepper, onion, pimiento, and green olives, lemon juice, tomato and vinegar. Toss, put bowl in the refrigerator and marinate for 2 hours before serving.