This Puerto Rican Ensalada de Pulpo is healthy and low carb, making it keto friendly!
In a large pot combine the large octopus, bay leaves and cilantro. Cover with water and bring to a boil with high heat.
Reduce the heat and simmer for 1 hour, or until it’s tender.
When it's done, drain the whole octopus and place it in a deep bowl to cool.
After it cools down, cut the cooked octopus in small pieces and place the pieces in a bowl.
Whisk the remaining ingredients in a bowl. Add to the cooked octopus and for the last step, refrigerate for at least 1 hour before serving, although it's better if left overnight.
To store, make sure you store this fresh seafood salad in an airtight container.