Baby Octopus and Avocado Appetizer

Recipe – 2 Servings

1 kg of fresh octopus
1 minced red onion
1 whole large onion
1 mango
1 avocado
1 small bell pepper minced
2 Tbsp minced chives
4 Tbsp minced parsley
Kosher salt
Freshly ground black pepper
1 lime (juice)
4 Tbsp olive oil
1 Tbsp white wine vinegar

Boil octopus with 1 whole onion approximately 45 minutes.
Cut octopus into small parts.
Cut mango and avocado into small cubes.
add octopus, mango, avocado and red onion in a large bowl.
Add chives, parsley, bell pepper and season with salt and pepper.
Sprinkle the salad with lime juice, olive oil, and vinegar.
Keep the salad in the refrigerator until you serve.
Serve the avocado and garnish with minced parsley