John Myers
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
- 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!
- 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.
- 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.
Facebook Comments