This Octopus Carpaccio (tako carpaccio) is a delicious appetizer with thinly sliced octopus. If you never had octopus and want to try it for the first time, I highly recommend this dish. With a light lemon dressing, this octopus carpaccio is very flavorful yet delicate on the palate.
Preparing Octopus Carpaccio with the Easiest Method
I have prepared my octopus carpaccio in the Japanese method. Instead of cleaning and boiling the octopus, I used octopus sashimi (it is already pre-cooked and ready to eat) from a local Japanese supermarket. All you need to do is to thinly slice the boiled octopus and place them on your serving dish, and then top the seafood with chopped veggies before you drizzle in the lemon and olive oil sauce. The dish requires less than 15 minutes to put together, which makes it a perfect appetizer for a big party.
Octopus dishes are commonly enjoyed in the Mediterranean, South American and East Asian countries. Beside this Japanese style octopus carpaccio, there is also an Italian version of octopus carpaccio that is very popular. The preparation for the Italian version is slightly different and requires a bit more work. If you plan to buy a whole octopus, and don’t know what to do with the rest, these are some of the delicious octopus dishes that I’ve shared:
Takoyaki
Japanese Octopus Salad (Tako no Sunomono) And check out these links from other sites for more octopus dishes!
Octopus Salad (Ensalada de Pulpo) from Simply Recipes Italian-Style Grilled Octopus from Serious Eats Grilled Octopus with Gigante Beans and Oregano from Bon Appetit Grilled Sous-Vide Octopus w/ Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette from Zen Can Cook
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