Octopus carpaccio is a quick, chilled appetizer made by slicing previously boiled octopus almost paper-thin and dressing it with olive oil, lemon, and capers. Shared at gatherings, this light dish is also enjoyed as a late-night snack.
Take the fully thawed cooked octopus from the freezer and use a sharp knife to cut it into slices as thin and translucent as possible.
Spread the slices in a single layer on a wide plate without overlapping them.
Drizzle with olive oil and lemon juice. Sprinkle with capers, sea salt, and black pepper, garnish with arugula leaves, and serve immediately.
Make sure the octopus is fully thawed and cold before slicing; warm octopus will not slice thinly. Dress the plate just before serving, since lemon juice can cause the slices to curl if added too early. Allergen: contains mollusks (octopus).
Yıllardır balıkçıdan aldığım ahtapotu bu şekilde hazırlıyorum, keskin bir bıçak ve soğuk ahtapotla dilimler gerçekten neredeyse saydam çıkıyor. Kapari yerine bu sefer az miktarda turşu suyu ekledim, ekşiliği güzel dengeledi.
Ahtapotu marketten hazır pişmiş aldım ama tam çözülmeden dilimlemeye kalktım, kalın kesildi ve çiğnemesi biraz zor oldu. Zeytinyağı limon kısmı gayet iyiydi, bir dahaki sefere buzdolabında bekletmeye özen göstereceğim.
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