3 small octopus (about 2 lbs.): Pressure cook in salted water 10
minutes. Let them cool, and cut into small pieces.
Chop ½ cup onion and 4 cloves garlic, cook in 6 TBS olive oil at
medium heat until they are transparent but not brown.
In a bowl, put the octopus, ¼ cup chopped sweet pepper, ¾ cup
limejuice, and the cooked onion & garlic. Mix, and put in the refrigerator
over night.
Thanks
to Vicky Batalla, San Jose, Costa Rica