Ingredients

  • 1kg hole octopus (steamed or boiled)
  • spring onions
  • 2 shallots (finely chopped)
  • 1/4 micro greens
  • 1 tbsp salmon caviar
  • 2 slices of lemon or lime
  • parsley (chopped)
  • freshly ground black pepper

for Sauce

  • soy sauce (low sodium)
  • rice vinegar
  • olive oil

Octopus Carpaccio Recipe

Directions

Boil the well-grounded octopus in boiling water or steam for as long as 1 hour on low heat for 45 minutes. You can add fresh spices garlic and black pepper to the water while boiling the octopus. Mix 1/1 of rice vinegar, soy sauce and olive oil in a bowl for Ponzu sauce.

Octopus Carpaccio Cutting

Method

Ahtapot soğuttuktan sonra kollarından çok keskin bir bıçak yardımıyla, bıçağı ileri geri hareketlerle hafif tırtıklı fakat oldukça ince dilimler kesin. Slicer ile kesecekseniz ahtapot haşlandıktan sonra ve henüz sıcakken kollarını keserek literlik boş bir pet şişeye yerlerştirip üstten sıkıştırıp dondurun. Pet şişeyi keserek çıkartıp slicer'dan ince dilimler kesebilirsiniz.

After cooling the octopus, cut the arms set aside. with a very sharp knife from the arms, use knife back and forth with 45 angle to cut knurled thin slices. If you prefer to use with a slicer, get an 1 lt empty plastic bottle, after the octopus boiled cut the arms while still warm place into bottle and freeze for 2-3 hours. after freezed rip off the bottle whit a sharp cutter and use to cut freezed octopus with a slicer and cut very thin slices.

Service

Place the octopus slices into a large flat plate, pour 2-3 tbsp of ponzu sauce, add the salmon caviars and parsley, finish with good quality of olive oil. Serve cold while adding lime slices and freshly ground black pepper for serve. Enjoy your meal.