Octopus Carpaccio with Avocado and Tomato Poke
Salads • Hawaiian
Description
Octopus Carpaccio with Avocado and Tomato Poke
Ingredients
- Octopus 5 oz
- Arugula 0 oz
- Shallot 0 oz
- Parmesan Cheese 0 oz
- Romaine lettuce 0 oz
- Olive Oil 0 fl oz
- Balsamic Vinegar 0 fl oz
- Ocean salt 0 oz
- Ground Black Pepper 0 oz
- Tomatoes 0 oz
- Avocado 0 oz
- Citronette sauce 0 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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