Octopus Carpaccio たこのカルパッチョ

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Octopus Carpaccio | Easy Japanese Recipes at JustOneCookbook.com

This Octopus Carpaccio (tako carpaccio) is a delicious appetizer with thinly sliced octopus.  If you never had octopus and want to try it for the first time, I highly recommend this dish!  With a light lemon dressing, this octopus carpaccio is very flavorful yet delicate on the palate.

Octopus Carpaccio | Easy Japanese Recipes at JustOneCookbook.com

I have prepared octopus carpaccio in the Japanese way.  The dish can be prepared quickly because we skip the time required to prepare and cook raw octopus.  Instead we get octopus sashimi (it’s cooked already) from local Japanese supermarkets or my online store FishforSushi.com.

All you need to do is to thinly slice boiled octopus and place them on a plate, and then chop veggies and make the delicious sauce.  It requires less than 15 minutes to put together this dish, and it’s a perfect appetizer for a big party since it’s so quick and easy to make.

Octopus Carpaccio | Easy Japanese Recipes at JustOneCookbook.com

Octopus dishes are commonly enjoyed in the Mediterranean, South American and East Asian countries.  Beside this Japanese style octopus carpaccio, there is also an Italian version of octopus carpaccio that is also popular but requires quite a bit more work.

If you plan to buy a whole octopus, and don’t know what to do with the rest, these are some of the delicious octopus dishes that I’ve shared:

Takoyaki Recipe | Easy Japanese Recipes at JustOneCookbook.com

Takoyaki

Octopus Salad | Easy Japanese Recipes at JustOneCookbook.com

Japanese Octopus Salad (Tako no Sunomono)

And check out these links from other sites for more octopus dishes!

Thank you so much for reading, and I’ll see you next time!

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Octopus Carpaccio Recipe
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
Sauce
  • 4 Tbsp. extra virgin olive oil
  • ½ lemon (1.5 Tbsp. lemon juice)
  • ¼ tsp. salt
  • Freshly ground black pepper
  • 1 Tbsp. chopped parsley
Instructions
  1. Cut octopus into thin slices.
  2. Keeping the core intact, slice the onion widthwise. Then slice lengthwise and cut crosswise.
  3. Mince the onion to even size. Soak in water for 10 minutes to get rid of bitter taste.
  4. Cut the cucumber in half lengthwise and remove the seeds. Cut the cucumber into thin strips and chop finely.
  5. Cut the tomato in half and remove the seeds. Cut into thin strips and chop finely.
  6. Combine all ingredients in a bowl and add all the seasonings and mix all together. Place sliced octopus on a serving tray and place the vegetables on top. Serve chilled.
Notes
If you want to know how the Italian prepares the octopus, you can learn it here.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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  1. Eha

    Again you have taught me something as I thought the octopus [which I could eat every day :) !] would be served raw! Now I know!! Had a look at your on line shop and more items have joined the initial sashimi grade tuna ~ do hope the news of this venture is beginning to permeate the US!! Am passing the info onto as many US friends as I know!!!!

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    • Eha, Japanese octopus sashimi (even though we call it “sashimi”) is served cooked. :) Thank you again for sharing the online store with your friends. It’s so kind of you! xoxo :)

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  2. Doreen/mui

    Such a colourful and appetitzing appetizer.
    Nami, thanks for your step by step tutorials for making this appetizer.
    Love it !
    mui

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    • Hi Ash! I’m terribly sorry for my late response. I’ve been very behind in emails… :(

      When I need a small portion, I buy octopus sashimi (boiled) from a Japanese grocery store, but otherwise I buy from my own online store (I started FishforSushi.com). It’s great deal compared to a Japanese supermarket. :)

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  3. Oh yum! Looks delicious Nami! I love octopus. In Spain, we have it “a la gallega” with pimenton/paprika, olive oil and salt, and some steamed potatoes, finely sliced. If I get my hands on a good octopus, I’ll try it this way too. 😉

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  4. Appetising, elegant, healthy, quick…. what else could one ask from a dish??? I am crazy for octopus but hardly every buy it because it weighs 1 kg at least… it’s frozen so I cannot even cut into pieces and freeze it. Do you plan opening a branch of Fish for Sushi in Switzerland? 😉
    Frankly I could eat either of these dishes every day for the rest of my life.

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  5. Dear Nami, I cannot say that I have eaten octopus many times but when I did, it was mostly at Italian restaurants – and I loved it! But this recipe is a whole different category – so very fresh and light and presented in such an unbelievably pretty fashion – I would love to be able to try this!
    Have a fabulous Monday, dear friend!

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  6. Nami-san, I did not know that the octopus that I bought in Japan was already boiled. When it is boiled is it just for a couple of seconds to kind of blanch it, per say? I love the toppings and this sounds a fun and quick appetiser to share with friends. Ja Mata, BAM

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    • Hi Bam! I’m sorry for my late response. Yes, it’s always “cooked”. It’s very white, instead of translucent right? No, it takes a long time to cook a whole octopus. I forgot how long, but it’s not “blanch” it kinda thing. This is our favorite appetizer and guests are always surprised they actually love eating octopus. 😉

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  7. Loving all your beautiful salad recipes lately! Pretty colours and flavours. I love octopus and squid. This seems so easy and quick for a party snack. Good idea!

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  8. Hi Nami, beautiful dish as always! I’m not usually a big fan of octopus as I find them chewy but carpaccio may be the answer as the thinly sliced octopus may be less chewy on the palate. :)

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  9. Kimmi

    What a beautiful and simple recipe! Thanks for sharing. =) It’s a bit frigid here in Boston (we have our first snow today), but even though it’s cold, the carpaccio still is tempting!

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    • Thanks Kimmi! It’s a great starter! I can definitely eat this all year around. It’s more like salad or light appetizer for me. :) Snow already! Going to NYC this December… I think I will never be ready for cold weather!

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  10. I remember seeing this post the other day on Facebook, and thinking it looked so beautiful! I love octopus, and love the idea of a carpaccio with octopus:-) Beautiful, Hugs, Terra

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  11. Nami, wonderful as always! I love octopus, but I am always wary to cook it at home, since it seems like it can get so tough. This sounds like a perfect way around that problem. Have you tried grilling octopus ever? I am curious about good rules of thumb.

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    • Hi Kate! I apologize for my late response. Yesss! Glad you asked, because I just remembered a very delicious memory… We were in Hokkaido several years ago, and we ordered octopus from this very famous seafood restaurant. The octopus tentacles were cut and served, but when we charcoal grill (on the table), it was still moving!!!! The freshest octopus I’ve ever had… (sorry if this sounded sort of disgusting – I know it’s not for everyone..)

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  12. Beautiful Dish Nami…. Such gorgeous colors…
    I’ll take ur advice n get cooked octopus ….
    This is a really pretty dish…. I’m sure it tastes delicious!

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  13. I’ve seen raw octopus at the market occasionally and always think of picking it up and always think that it takes a long time to cook. Someone told me it cooks well in a pressure cooker, so I might try that. We don’t have cooked octopus available where I live, but I’d love to try your recipe Nami.

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  14. Jina @ Soy & Ginger

    Ooh thanks for another great recipe, Nami! My family loves fresh octopus so I’m going to try make this for them :)

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  15. Lana Peterson

    This is looking so good! I fell in love with octopus at the first time. I found some recipes for grilled octopuses and I thought that would be the best way to prepare it. But this raw looks even better!
    My love story with the octopus started at the amazing restaurant named Bar Isabel where my husband took me for our anniversary. I was like “this is not the best place because I don’t like seafood”, but after one bite it changed! :) This carpaccio looks like something I could make easily and with this great photo recipe it will be easily done, I’m sure! Thanks a lot for this recipe, my husband will be happy. :)

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    • Hi Lana! Thank you for your kind comment. I’m happy to hear you now enjoy octopus. Octopus carpaccio is so delicious and this marinade/sauce is very easy to make! I hope you and your husband enjoy this recipe. :)

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