Bat Zourit (Salad Zourit)
The Quirky Foodster Team
Ingredients
- Octopus, cleaned and tenderised — 500 g (1 lb)
- Onion, thinly sliced — 1
- Tomato, diced — 1
- Juice of 2 limes
- Scotch Bonnet pepper, finely minced — 1
- Olive oil — 3 tbsp
- Fresh parsley, chopped — 2 tbsp
- Salt, — to taste
Method
- Boil the octopus in salted water for 40-50 minutes until tender; drain and cool.
- Cut the cooled octopus into bite-sized pieces.
- Combine the octopus with onion and tomato in a bowl.
- Whisk together the lime juice, scotch bonnet, olive oil and salt.
- Pour the dressing over the salad and toss well.
- Let sit for 15 minutes before serving, sprinkled with parsley.
Introduction: A refreshing octopus salad with lime, chilli and fresh herbs, a Seychellois seafood favourite.
Cultural Background: Octopus is a prized catch across the Seychelles, and this bright, well-seasoned salad is a beloved way to enjoy it, the tender pieces tossed with citrus and chilli for a refreshing starter.
Tips: Test the octopus for tenderness by piercing with a knife; it should offer little resistance when fully cooked. Let the salad rest to allow the flavours to develop before serving.
Variations: Add a handful of chopped cucumber for extra crunch; swap parsley for fresh cilantro for a different herb note.
Storage: Store in an airtight container in the refrigerator for up to 1 day.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 210 kcal, 22 g protein, 8 g carbohydrate, 11 g fat per serving.
FAQs:
Q: How do I know when octopus is properly cooked?
A: It should be tender enough to easily pierce with a knife or fork; overcooking can make it tough, so test periodically.
Q: Can frozen octopus be used?
A: Yes, frozen octopus is often already somewhat tenderised through the freezing process and works well in this recipe.
- Octopus, cleaned and tenderised — 500 g (1 lb)
- Onion, thinly sliced — 1
- Tomato, diced — 1
- Juice of 2 limes
- Scotch Bonnet pepper, finely minced — 1
- Olive oil — 3 tbsp
- Fresh parsley, chopped — 2 tbsp
- Salt, — to taste
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