3 small octopus (1 1/2 to 2 pounds fresh or 2 to 3 pounds frozen)
1/2 cup diced English cucumber
1/4 cup thinly sliced red onion
3 cloves garlic, peeled and minced
1 teaspoon chopped fresh thyme leaves
2 tablespoons sambal
2 tablespoons sea salt
1 teaspoon ground white pepper
1/2 cup olive oil
2 teaspoons white balsamic vinegar
1/4 cup lemon juice
2 medium vine-ripe or Roma tomatoes, diced
2 tablespoons minced chives
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