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.
Preparing Octopus Carpaccio with the Easiest Method
I have prepared my octopus carpaccio in the Japanese method. Instead of cleaning and boiling the octopus, I used octopus sashimi (it is already pre-cooked and ready to eat) from a local Japanese supermarket. All you need to do is to thinly slice the boiled octopus and place them on your serving dish, and then top the seafood with chopped veggies before you drizzle in the lemon and olive oil sauce.
The dish requires less than 15 minutes to put together, which makes it a perfect appetizer for a big party.
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 very popular. The preparation for the Italian version is slightly different and requires a bit more work.
Octopus Carpaccio
Ingredients
- 7 oz octopus sashimi (boiled octopus) (you can see how to prepare the octopus the Italian way)
- ¼ onion
- ⅓ English cucumber
- 1 tomato
Fot the Vinaigrette
- 4 Tbsp extra virgin olive oil
- 1½ Tbsp lemon juice (from ½ lemon)
- ¼ tsp Diamond Crystal kosher salt
- freshly ground black pepper
- 1 Tbsp parsley (chopped)
Instructions
- Gather all the ingredients.
- Cut 7 oz octopus sashimi (boiled octopus) into thin slices.
- Keeping the core intact, slice ¼ onion widthwise. Then, slice it lengthwise and cut it crosswise.
- Mince the onion to an even size. Soak in water for 10 minutes to get rid of the bitter taste.
- Cut ⅓ English cucumber in half lengthwise and remove the seeds. Cut the cucumber into thin strips, then chop it finely.
- Cut 1 tomato in half and remove the seeds. Cut into thin slices and chop finely.
- Add the cut vegetables to a bowl. Then, add the ingredients for the vinaigrette: 4 Tbsp extra virgin olive oil, 1½ Tbsp lemon juice, ¼ tsp Diamond Crystal kosher salt, freshly ground black pepper, and 1 Tbsp parsley (chopped). Mix it all together. Arrange the sliced octopus on a serving tray and scatter the vegetables on top. Serve chilled.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2–3 days.
Notes
Nutrition
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