Gastronomixs

Octopus tiradito

Tiradito is a variation on the Peruvian ceviche that does not contain onion. It also requires a different cutting method that is similar to the Italian carpaccio.

Makes 1kg.

Octopus tiradito

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Ingredients

1

kg

octopus tentacles

25

ml

yuzu juice

25

ml

lemon juice

As needed:

 

salt

As needed:

 

chilli paste

As needed:

 

coriander

As needed:

 

lemon, zest

Preparation method

  • Clean the octopus (see component: Cleaning octopus)
  • Slice the tentacles into thin slices of about 2mm thick.
  • Place them individually on a tray and sprinkle over the yuzu juice and lemon juice.
  • Allow the acidic juices to be absorbed for a few minutes.
  • Season to taste with salt.
  • Arrange on the plate with a sucker and a little chilli paste.
  • Finish with the coriander and lemon zest.

Serving suggestions

  • As a component in a composition with sweet potato, sweet pepper, and black olive.
  • Delicious in a composition with crispy deep-fried king prawns, lemon mayonnaise, and pickled sweetcorn.
  • Combines perfectly with components of avocado, sweetcorn, and red onion.

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