Octopus Carpaccio with Avocado and Tomato Poke

1 serving

20 minutes

Octopus carpaccio with avocado and tomato poke is a refined dish inspired by Hawaiian cuisine, where the freshness of seafood and tropical fruits blend in harmony of flavors. The octopus, gently boiled and sliced thinly, has a pleasant firmness and rich marine aroma. The avocado and tomato poke adds juiciness and a light sweetness that complements the main texture of the dish. Dressed with a refreshing citronette sauce, the carpaccio gains a tangy acidity that highlights the delicacy of the seafood. The slight bitterness of arugula and the spiciness of shallots along with parmesan create an exquisite backdrop. This dish is not only delicious but also brings the spirit of island gastronomic delight.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

264.5

kcal

25.3g

grams

15g

grams

5.8g

grams

Ingredients

1serving

Octopus

120

g

Arugula

20

g

Shallots

5

g

Parmesan cheese

5

g

Frisee salad

2

g

Olive oil

8

ml

Balsamic vinegar

10

ml

Sea salt

2

g

Ground black pepper

1

g

Tomatoes

30

g

Avocado

30

g

Citronette sauce

20

g

Onion-sibulet

1

g

Balsamic cream

to taste

Cooking steps

1
Thoroughly wash the octopus, boil it, clean it, and slice it. Cut the tomatoes and avocado into large pieces and dress with balsamic cream.
Required ingredients:
1. Octopus: 120 g
2. Tomatoes: 30 g
3. Avocado: 30 g
4. Balsamic cream: to taste

2
Place the octopus on a pillow of arugula, sliced parmesan, shallots, and celery.
Required ingredients:
1. Arugula: 20 g
2. Parmesan cheese: 5 g
3. Shallots: 5 g

3
To prepare the citronette sauce, mix one part olive oil with half a part lemon juice, salt, and pepper.
Required ingredients:
1. Olive oil: 8 ml
2. Sea salt: 2 g
3. Ground black pepper: 1 g

4
Serve with poke made of tomatoes and avocado.
Required ingredients:
1. Tomatoes: 30 g
2. Avocado: 30 g

Octopus Carpaccio with Avocado and Tomato Poke

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