When I was living in Puerto Rico, I used to get some absolutely wonderful Pulpo at stand #69 on Luquillo Beach. It was chopped, mixed with onions, bell peppers, and probably stuff I don't remember, and marinated in some kind of lime juice-based marinade. This is the ONLY way I will eat pulpo. I was told it wasn't cooked at all, that the lime juice "cooked" the pulpo and made it tender. You could tell it was tentacles chopped up, not baby octopi.
Is anyone familiar with how to make this? I'd like to try it. It was in the 90's, I don't know if the stand is even still there after all this time.