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Octopus Carpaccio in Lime Vinegrette

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Octopus Carpaccio in Lime Vinegrette

The perfect octopus carpaccio in lime vinegrette recipe with a picture and simple step-by-step instructions.

  • 2,5 kg Squid (Octopus sp.) Fresh meat
  • 1 Pc. Salad
  • 8 Pc. Tomatoes
  • 4 tsp Capers
  • 1 Pc. Lime
  • 1 shot Olive oil
  • Lime pepper
  • Salt
  • 1 tsp Mustard
  • Sugar
  1. First wash and dab the octopus. Then cook the octopus in the steamer for 30 to 40 minutes at 100 degrees. Then let the octopus cool down for several hours!
  2. During this time, the vinaigrette is prepared. Wash the limes and cut them in half. The peel is rubbed off and placed in a container. The remaining lime is squeezed out and also goes into the container. Add 200-350 ml of olive oil and season with salt and pepper. Add a teaspoon of water and season with mustard and sugar.
  3. Cut the octopus into wafer-thin slices and serve. Wash tomatoes and cut into small cubes (fillet), wash lettuce and arrange nicely. Capers and diced tomatoes are served individually in small bowls.
Dinner
European
octopus carpaccio in lime vinegrette

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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