Octopus Carpaccio: A Delicate and Flavorful Seafood Starter
When it comes to elegant seafood appetizers, few dishes are as impressive — or as unexpectedly tender — as Octopus Carpaccio. Thinly sliced and beautifully arranged, this Mediterranean-inspired dish is a celebration of texture, subtle flavor, and culinary craftsmanship. It’s light, refined, and an ideal way to start a seafood-forward meal.
Whether you’re preparing it for a special dinner party or simply elevating your home cooking game, octopus carpaccio brings a taste of coastal sophistication to the table — with surprisingly simple ingredients.
🐙 What Is Octopus Carpaccio?
Carpaccio traditionally refers to raw meat or fish sliced paper-thin and served with olive oil, lemon juice, and seasonings. In the case of octopus carpaccio, the octopus is first gently cooked, then tightly rolled and chilled until firm before being sliced into delicate rounds.
The result? A dish that’s as beautiful to look at as it is delicious to eat — with a buttery, melt-in-your-mouth texture and a clean, briny finish.
🌿 Ingredients
1 ½ to 2 lbs octopus tentacles, cleaned
1 bay leaf
1 lemon, halved
1 small onion, peeled
Salt, to taste
Extra virgin olive oil
Fresh lemon juice
Chopped parsley, for garnish
Optional: capers, microgreens, or cracked black pepper
👩🍳 How to Make Octopus Carpaccio
1. Cook the Octopus:
Bring a large pot of water to a boil. Add the onion, bay leaf, lemon, and a generous pinch of salt. Gently dip the octopus in and out of the water a few times to curl the tentacles, then fully submerge and simmer for 45–60 minutes, until tender.
2. Chill and Press:
Once cooked, remove and let cool slightly. Lay the octopus on a sheet of plastic wrap or inside a clean bottle or cylindrical mold. Roll tightly or compress into a log shape. Wrap well and refrigerate overnight to firm up.
3. Slice and Plate:
Once fully chilled, remove from the wrap or mold. Slice very thinly using a sharp knife or mandoline. Arrange the slices on a chilled plate in overlapping layers.
4. Dress and Garnish:
Drizzle with extra virgin olive oil and fresh lemon juice. Sprinkle with sea salt, parsley, and optional toppings like capers or microgreens. Serve immediately.
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