Octopus Carpaccio with Avocado and Tomato Poke
0
0
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
1
Description
Octopus Carpaccio with Avocado and Tomato Poke
Ingredients
- Octopus - 4.2 oz
- Arugula - 0.7 oz
- Shallot - 0.2 oz
- Parmesan Cheese - 0.2 oz
- Romaine lettuce - 0.1 oz
- Olive Oil - 0 fl oz
- Balsamic Vinegar - 0 fl oz
- Ocean salt - 0.1 oz
- Ground Black Pepper - 0 oz
- Tomatoes - 1.1 oz
- Avocado - 1.1 oz
- Citronette sauce - 0.7 oz
- Chives - 0 oz
- White Balsamic Cream - to taste
Step by Step guide
Step 1
Rinse the octopus well, boil it, clean it, and slice it. Cut the tomatoes and avocado into large pieces and dress with balsamic glaze.
Step 2
On a bed of arugula, sliced Parmesan, shallots, and celery, place the octopus.
Step 3
Dress with citronette sauce (to make, mix one part olive oil with half a part lemon juice, salt, and pepper).
Step 4
Serve with tomato and avocado poke.
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