Octopus and Orange Carpaccio
Written on February 25, 2008 by papawasabi
Squid would work just as well for this summer dish, a specialty of an Italian izakaya in Tokyo. Enjoy!
Ingredients:
- Octopus or squid (200g)
- Large orange
- Cherry tomatoes (about
- Fresh mint (a handful of leaves)
- Garlic (one clove, or more to taste)
- Olive oil (30ml)
- Fresh squeezed lemon juice
- Salt
Drop the octopus into boiling water for 10 seconds. Yes, 10 seconds…not minutes! Remove it and chop it into bite-sized pieces. Take 1/2 the orange, peel it, and chop it up with half the mint and the garlic to make a salsa. Cut the tomatoes in half, and mix all the ingredients in a bowl. Add salt and lemon, and finally add the olive oil
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