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.
1
Boil the octopus (dip the tentacles in boiling water, add salt at the end).
- 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.
- Olive oil: 10 ml
- Lemon juice: 2 ml
- Balsamic vinegar: 2 ml
4
Lay out the arugula dressed with olive oil, salt, and pepper.
- Rocket (arugula): 15 g
- Olive oil: 10 ml
- Pink peppercorns: 0 g
- Ciabatta: 10 g
5
Cut the avocado into cubes, the green onion, and the olives into rings.
- Avocado: 20 g
- Spring onion: 2 g
- Black olives: 10 g
6
Place on a plate, add sun-dried tomatoes, and sprinkle with crushed ciabatta crumbs on top.
- Sun-dried tomatoes in oil: 15 g
- Ciabatta: 10 g
7
Garnish with lettuce leaves.
- Garlic: 2 g
