Octopus Carpaccio

1 serving

15 minutes

Octopus carpaccio is an exquisite dish of Mediterranean cuisine inspired by traditional Italian carpaccio. Thinly sliced boiled octopus tentacles have a tender texture and vibrant sea flavor, harmoniously complemented by the freshness of arugula, creamy softness of avocado, and the tangy acidity of balsamic vinegar and lemon juice. Sun-dried tomatoes add rich sweet notes, while pink pepper enhances the aroma. Crispy ciabatta croutons provide a pleasant textural contrast to the dish. This carpaccio is perfect as a light appetizer that highlights the richness of seafood and the artistry of Mediterranean gastronomy.

Energy value per serving

• Calories: 270.8
• Proteins: 18.6g
• Fats: 14.9g
• Carbohydrates: 13.6g

Ingredients

• Octopus tentacle: 80 g
• Arugula: 15 g
• Sun-dried tomatoes in oil: 15 g
• Olives: 10 g
• Avocado: 20 g
• Green onions: 2 g
• Olive oil: 10 ml
• Balsamic vinegar: 2 ml
• Lemon juice: 2 ml
• Pink pepper: 0 g
• Ciabatta: 10 g
• Garlic: 2 g

Cooking steps

1. Boil the octopus (dip the tentacles in boiling water, add salt at the end).

   Required ingredients:

   • Octopus tentacle: 80 g

2. Cut the boiled octopus tentacles and place them on a plate.

3. Season with olive oil, lemon juice, and balsamic vinegar.

   Required ingredients:

   • Olive oil: 10 ml
   • Lemon juice: 2 ml
   • Balsamic vinegar: 2 ml

4. Lay out the arugula dressed with olive oil, salt, and pepper.

   Required ingredients:

   • Arugula: 15 g
   • Olive oil: 10 ml
   • Pink pepper: 0 g
   • Ciabatta: 10 g

5. Cut the avocado into cubes, the green onion, and the olives into rings.

   Required ingredients:

   • Avocado: 20 g
   • Green onions: 2 g
   • Olives: 10 g

6. Place on a plate, add sun-dried tomatoes, and sprinkle with crushed ciabatta crumbs on top.

   Required ingredients:

   • Sun-dried tomatoes in oil: 15 g
   • Ciabatta: 10 g

7. Garnish with lettuce leaves.

   Required ingredients:

   • Garlic: 2 g