Octopus Carpaccio Recipe

Octopus Carpaccio Recipe

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



  • 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


  1. Clean octopus and simmer in salted water until tender, about 40-45 minutes.

  2. Rinse with cold water and pat dry. Thinly slice the tentacles.

  3. In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.

  4. Arrange octopus slices on a serving plate. Drizzle with dressing and sprinkle parsley on top. Serve with greens on the side.


  • 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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