Ingredients
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One bag of BICO DE MAR cooked octopus slices
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giant squid tentacles slices CHINCHORRO
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Vegetables brunoise (red pepper, green pepper, onion and cherry tomatoes)
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Salt (a pinch)
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Extra Virgin Olive oil (1/2 glass)
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Vinegar (1/4 glass)
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Fresh parsley
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Dried oregano (a teaspoon), Celery
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Lime juice (1/4 glass)
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1-2 boiled eggs
Place the chopped octopus or giant squid into a large bowl.
Add the vegetables brunoise, the olive oil, lime juice, vinegar, a pinch of salt, fresh parsley and oregano and let it chill for 1-2 hours.
After that cut the boiled eggs, add them to the bowl and mix it up.
Enjoy!