Pulpo con salsa cítrica de mango (Octopus with citrus mango sauce)
Pulpo con salsa cítrica de mango (Octopus with citrus mango sauce) is a traditional Pascuense (from Rapa Nui/Easter Island) recipe for a classic dish of boiled octopus served on a citrus manog sauce. The full recipe is presented here and I hope you enjoy this classic Pascuense version of: Octopus with citrus mango sauce (Pulpo con salsa cítrica de mango).
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Octopus is a traditional food from Rapa Nui, this however is a modern recipe, albeit from the island. This is an exquisite gourmet dish that combines the freshness of octopus with a tropical and citrus sauce that everyone will love! Follow our recipe step by step and bring it to your table with the best products from Rapa-Nui Ltda. Ingredients
Ingredients:
1 whole octopus
1 tomato
1/2 onion
Bay leaves
1 celery stick
250ml frozen mango from Distribuidora Rapa-Nui
250ml orange pulp from Distribuidora Rapa-Nui
2 lemons
Ginger
1/2 avocado
1/2 green chilli
1 tablespoon of Dijon-style mustard
Olive oil
coriander leaves
Salt and freshly-ground black pepper to taste
Method:
Rinse the octopus under running water using a colander. Once clean, set aside.
Fill a pan with water and bring to a boil. Add the onion, tomato, celery stick, and bay leaves to taste. When the water begins to boil, "scare" the octopus (quickly dip it in and out 2-3 times before leaving it submerged).
Cook the octopus for approximately 45 minutes. To check if it's cooked, pierce the top of a tentacle with a skewer. If it's tender, it's ready. Remove from heat and let it cool slightly before placing it on a cutting board. Separate the tentacles from the head and slice them to your liking.
For the Citrus Sauce: In a food processor, combine the mango, orange pulp, lemon juice, mustard, ginger, olive oil, and green chilli.
Blend until smooth and season to taste with salt and freshly-ground black pepper. Pass the sauce through a fine-meshed sieve for a smooth texture.
Place a portion of the citrus sauce on the plate as a base. Add the sliced octopus on top.
Garnish with diced avocado, coriander leaves, or any other garnish you like.
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