Octopus Carpaccio Recipe
Served with citrus vinaigrette and microgreens.
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Ingredients
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Octopus
Citrus Vinaigrette
Garnish
Method
Preparing the Octopus
- 1
Boil the Octopus
In a large pot, bring 2 liters of water to a boil. Add 2 tablespoons of salt.
- 2
Cook the Octopus
Once the water is boiling, immerse the octopus in the pot. Cook for approximately 45 minutes to 1 hour, or until the octopus is tender.
- 3
Cool and Slice
Remove the octopus from the pot and let it cool. Once cooled, slice the octopus thinly into rounds.
Making the Citrus Vinaigrette
- 4
Combine Ingredients
In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of orange juice, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.
Plating the Dish
- 5
Assemble the Carpaccio
On a large plate, arrange the sliced octopus in a circular pattern, slightly overlapping each slice.
- 6
Drizzle with Vinaigrette
Drizzle the citrus vinaigrette over the sliced octopus generously.
- 7
Garnish
Top with microgreens and sprinkle lemon zest over the dish for added flavor and presentation.
