Ingredients:
320 g of fresh octopus meat
Juice from 1/2 lime
1 tablespoon soy sauce
2 tablespoons extra virgin olive oil
1/2 tablespoon freshly chopped parsley
150 ml of fresh heavy cream
1 tablespoon grated strong root (wasabi)
To accompany:
Diverse leaves (arugula, smooth lettuce, American and red leaf lettuce)
To decorate:
1/4 cup green onion
Celery diced
Accessory:
A 4 cm diameter ring
Ingredients:
320 g of fresh octopus meat
Juice from 1/2 lime
1 tablespoon soy sauce
2 tablespoons extra virgin olive oil
1/2 tablespoon freshly chopped parsley
150 ml of fresh heavy cream
1 tablespoon grated strong root (wasabi)
To accompany:
Diverse leaves (arugula, smooth lettuce, American and red leaf lettuce)
To decorate:
1/4 cup green onion
Celery diced
Accessory:
A 4 cm diameter ring
Preparation:
1
Clean the octopus and remove all skin and 'blood' (the darker, stronger-tasting part)
Cut it into cubes and store in the refrigerator
2
In a bowl, combine lime juice and soy sauce
Mix with the octopus and add olive oil
Just before serving, mix in chopped parsley
3
In another bowl, combine heavy cream and strong root
Whip until thick like Chantilly cream
4
Place the ring in the center of individual plates and fill it with the octopus cubes
Remove the ring and place the strong root cream on top
Serve with thin slices of lime-soaked lettuce leaves on the side
Accompany with a salad of seasoned greens, salt, lime, black pepper, and olive oil
Serve chilled as an appetizer.
