Octopus Carpaccio with Finger Lime & Citrus Dressing

Prep time: 8 hrs | Serves: 6

Ingredients

•⁠ ⁠2kg fresh octopus

•⁠ ⁠15L water

-15g salt

•⁠ ⁠2 medium onion halved

•⁠ ⁠4 bay leaves

•⁠ ⁠2 sprig rosemary

For the dressing:

•⁠ ⁠20g finger lime pearls

•⁠ ⁠1 large orange juice and segments

•⁠ ⁠10g radish (thinly sliced)

•⁠ ⁠30g shallots (finely chopped)

•⁠ ⁠50g extra virgin olive oil

•⁠ ⁠5g sea salt

•⁠ ⁠1g cracked black pepper

Method

1.⁠ ⁠Bring 15L of water and salt to a boil in a large pot. Add the onion, bay leaves, and rosemary. Submerge the fresh octopus in the boiling water, reduce to a gentle simmer, and cook for 45 minutes, or until tender when pierced with a fork.

2.⁠ ⁠Remove the from the heat and allow to chill for two hours, then remove the octopus from the pot and allow it to cool completely. Once cooled, lay the octopus flat cut the tentacles and wrap it tightly in cling film, and roll firmly into a cylindrical shape. Secure the ends tightly, ensuring no air bubbles remain. Chill in the refrigerator for at least 4 hours to set.

3.⁠ ⁠In a bowl, combine the finger lime pearls, orange , sliced radish, chopped shallots, olive oil, sea salt, and cracked black pepper. Mix gently to combine.

4.⁠ ⁠Remove the chilled octopus roll from the cling film. Use a sharp knife to slice the octopus into thin, elegant rounds. Arrange the slices on a serving platter or individual plates.

5.⁠ ⁠Drizzle the carpaccio with the finger lime and citrus dressing. Garnish with additional finger lime pearls and radish slices, if desired. Serve chilled and enjoy!

Storage:

Keep leftover octopus slices in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate in a jar and store refrigerated for 3-5 days. Shake well before reusing!