In the town of Celestun, in the Yucatan, Octopus is the main catch. Boats go out in the morning and bring back half a ton of pulpo each from the deep waters of the Gulf of Mexico.

This ceviche style preparation is a delicious reminder of that amazing part of the country, where the freshest octopus on the beachfront palapas is a delight to eat.

INGREDIENTS

1 Octopus

Coriander

Tomato

Onion

All-purpose flour

Lime juice

Salt to taste

METHOD

Cut the tentacles from the octopus, cut them into inch-long pieces and dust them lightly in flour. Fry for 15 minutes, or until golden brown.

Meanwhile, cut tomato, onion, cilantro into a pico de gallo and douse in lemon juice, applying salt to taste.

When the octopus is cooked, mix into the pico de gallo, and serve. Best accompanied with tortillas or totopos.