Octopus Carpaccio | Easy Japanese Recipes at JustOneCookbook.com

Octopus Carpaccio

Course: Appetizer
Cuisine: Japanese
Keyword: boiled octopus, carpaccio
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Nami
Thinly sliced octopus drizzled with a refreshing lemon-olive oil vinaigrette, Octopus Carpaccio is a popular Italian-inspired food in Japan. Over here, tender octopus are topped with chopped cucumber, tomato, and sweet onion, making it a fabulous appetizer. Any seafood lovers will fall for this dish! 
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Ingredients

  • 7 oz octopus sashimi (7 oz = 200 g) (boiled)
  • English cucumber
  • 1 tomato
  • ¼ onion

Sauce:

  • 4 Tbsp extra virgin olive oil
  • ½ lemon (½ lemon = 1.5 Tbsp lemon juice)
  • ¼ tsp salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • 1 Tbsp parsley (chopped)

Instructions

  1. Gather all the ingredients.

    Octopus Carpaccio Ingredients
  2. Cut octopus into thin slices.
    Octopus Carpaccio 1
  3. Keeping the core intact, slice the onion widthwise. Then slice lengthwise and cut crosswise.
    Octopus Carpaccio 2
  4. Mince the onion to even size. Soak in water for 10 minutes to get rid of bitter taste.
    Octopus Carpaccio 3
  5. Cut the cucumber in half lengthwise and remove the seeds. Cut the cucumber into thin strips and chop finely.
    Octopus Carpaccio 4
  6. Cut the tomato in half and remove the seeds. Cut into thin strips and chop finely.
    Octopus Carpaccio 5
  7. 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.
    Octopus Carpaccio 6

Recipe 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.