Octopus carpaccio is a quick cold meze made by slicing pre-boiled octopus almost paper-thin and dressing it with olive oil, lemon and capers. Popular for sharing at a crowded table, it also works as a light late-night bite.
Slice the fully thawed cooked octopus with a sharp knife into slices as thin and near-translucent as you can manage.
Lay the slices out on a wide plate in a single layer, without overlapping.
Drizzle with olive oil and squeeze over the lemon, scatter 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; if it is even slightly warm, it will not slice thin cleanly. Dress the plate right before serving — dressing it too early makes the lemon juice shrink the slices. Allergens: contains molluscs (octopus).
If you are boiling the octopus yourself, shock it in ice water after cooking and let it chill in the fridge for at least 2 hours before slicing; this makes thin slicing much easier.
Admin DadaGastro · verified in test kitchenYıllardır 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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