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Octopus Carpaccio Recipe
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Octopus Carpaccio Recipe

Keyword: carpaccio recipe, octopus recipe


  • ½ pound boiled octopus sashimi
  • 1 whole tomato
  • ¼ onion, chopped into small cubes
  • English or Japanese cucumber


  • 3 tbsp extra virgin olive oil
  • 1 ½ tbsp lemon juice
  • 1 tbsp parsley chopped
  • Black pepper and salt to taste


  • Chop the boiled octopus into thin slices, anywhere from between 1 to 4mm. The thinner, the better.
  • Arrange it neatly on a plate, wrap it in plastic, and place it in the refrigerator for later use.
  • Mince the onion finely and soak it in water for about 5 to 10 minutes to get rid of the bitter taste and strong smell. Then, cut the cucumber and tomato into small pieces. Combine all vegetables in a bowl and add the above-mentioned seasoning. Mix until well combined.
  • Remove the octopus plate from the fridge and add the prepared vegetable dressing on top. Serve immediately and enjoy!