How To Make Octopus Carpaccio
A light and refreshing seafood appetizer with thinly sliced octopus, dressed with lemon and olive oil.
Preparation: 20 minutes
Cooking: 45 minutes
Total: 1 hour 5 minutes
Serves:
Ingredients
- 1 lb octopus
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Arugula or mixed greens for serving
Instructions
-
Clean octopus and simmer in salted water until tender, about 40-45 minutes.
-
Rinse with cold water and pat dry. Thinly slice the tentacles.
-
In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
-
Arrange octopus slices on a serving plate. Drizzle with dressing and sprinkle parsley on top. Serve with greens on the side.
Nutrition
- Calories : 237kcal
- Total Fat : 17g
- Saturated Fat : 2g
- Cholesterol : 50mg
- Sodium : 245mg
- Total Carbohydrates : 6g
- Dietary Fiber : 1g
- Sugars : 1g
- Protein : 16g
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