Place octopus in a saucepan filled with water and bring to a boil.
2 lb. fresh octopus
Simmer the octopus for 25 to 30 minutes.
Remove the octopus from the saucepan and cool.
In a bowl, combine the garlic, olive oil, lemon juice, and fresh cilantro; season with salt and pepper to taste.
2 garlic cloves, ¼ cup olive oil, Juice from 1 lemon, 2 tbsp. fresh cilantro, Sea salt and freshly ground black pepper
Slice the octopus and place in a large bowl; drizzle with the lemon-olive oil marinade.
Juice from 1 lemon
Preheat the grill to medium-high heat.
Combine all of the ingredients for the salsa in a bowl, season to taste, and refrigerate.
10 to 12 strawberries, 6 to 8 mini sweet bell peppers, Juice and zest from 1 lime, 2 tbsp. extra virgin olive oil, ¼ cup fresh cilantro, Freshly ground black pepper, 1 green onion
Grill the octopus on the grill for 4 to 5 minutes per side or until charred.
Serve the octopus topped with strawberry salsa.