INGREDIENTS

• 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

​​

INSTRUCTIONS

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