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.
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.
- Octopus: 120 g
- Tomatoes: 30 g
- Avocado: 30 g
- Balsamic glaze (crema): to taste
2
Place the octopus on a pillow of arugula, sliced parmesan, shallots, and celery.
- Rocket (arugula): 20 g
- Parmesan (Parmigiano Reggiano): 5 g
- Shallot: 5 g
3
To prepare the citronette sauce, mix one part olive oil with half a part lemon juice, salt, and pepper.
- Olive oil: 8 ml
- Sea salt: 2 g
- Ground black pepper: 1 g
4
Serve with poke made of tomatoes and avocado.
- Tomatoes: 30 g
- Avocado: 30 g