Ingredients

1 small octopus

½ white onion

1 celery stalk

2 large garlic cloves

2 bay leaves

2 medium-sized pieces of papaya skin

2 tsp Sea salt

Water

½ red onion

1/3 of each: red, green and yellow bell pepper

2 cucumbers

1 peeled tomato

½ tsp dill

1 lime

2 tbsp extra virgin olive oil

Sea salt and pepper to taste

Procedure

Fill a medium size pot with water enough to cover the octopus.  Put the water to boil with the onion, celery, garlic, bay leaves, papaya skin and sea salt.  Once it boils, add the clean octopus and set your clock for 40 minutes.

Get the octopus out of the boiling water and let it cool completely.

Once the octopus has cooled, slice it and add the olive oil, salt, pepper, lime juice and dill. Cut the peppers julienne style and thinly slice the onion (length wise).  Slice the cucumber and the tomato and add them to the octopus mix.

Let it rest for at least 20 minutes and serve over a tostada spread with guacamole, and enjoy!