Octopus Carpaccio

Just One Cookbook

Ready in: 15 minutes
Prep Time: 15 minutes
Servings: 4
Gluten Free
Dairy Free
Whole 30

Ingredients

  • Freshly ground black pepper
    Produce
  • 4 Tbsp. extra virgin olive oil
    Oil, Vinegar, Salad Dressing
  • ½ lemon (1.5 Tbsp. lemon juice)
    Produce
  • 7 oz (200 g) octopus sashimi (boiled)
    Seafood
  • 1 Tbsp. chopped parsley
    Produce;Spices and Seasonings
  • ¼ tsp. salt
    Spices and Seasonings
  • ¼ sweet onion
    Produce
  • 1 tomato
    Produce

Steps

  • Cut octopus into thin slices.Keeping the core intact, slice the onion widthwise. Then slice lengthwise and cut crosswise.Mince the onion to even size. Soak in water for 10 minutes to get rid of bitter taste.
  • Cut the cucumber in half lengthwise and remove the seeds.
  • Cut the cucumber into thin strips and chop finely.
  • Cut the tomato in half and remove the seeds.
  • Cut into thin strips and chop finely.
  • Combine all ingredients in a bowl and add all the seasonings and mix all together.
  • Place sliced octopus on a serving tray and place the vegetables on top.
  • Serve chilled.

Nutrition

  • Calories: 204.27  cal  (10.21%)
  • Fat: 14.87  g  (22.88%)
  • Saturated Fat: 2.08  g  (13.01%)
  • Carbohydrates: 9.67  g  (3.22%)
  • Sugar: 5.32  g  (5.91%)
  • Cholesterol: 24.0  mg  (8.0%)
  • Sodium: 267.6  mg  (11.63%)
  • Protein: 8.81  g  (17.61%)
  • Vitamin B12: 10.0  µg  (166.67%)
  • Vitamin C: 111.26  mg  (134.86%)
  • Vitamin A: 2746.95  IU  (54.94%)
  • Selenium: 22.63  µg  (32.33%)
  • Vitamin K: 30.2  µg  (28.76%)
  • Vitamin E: 3.98  mg  (26.56%)
  • Vitamin B6: 0.46  mg  (23.0%)
  • Iron: 3.33  mg  (18.48%)
  • Folate: 54.57  µg  (13.64%)
  • Copper: 0.27  mg  (13.32%)
  • Potassium: 453.75  mg  (12.96%)
  • Phosphorus: 128.05  mg  (12.8%)
  • Fiber: 2.53  g  (10.12%)
  • Vitamin B3: 2.02  mg  (10.08%)
  • Magnesium: 30.74  mg  (7.69%)
  • Manganese: 0.15  mg  (7.63%)
  • Zinc: 1.12  mg  (7.49%)
  • Vitamin B2: 0.1  mg  (5.7%)
  • Vitamin B5: 0.56  mg  (5.63%)
  • Vitamin B1: 0.08  mg  (5.42%)
  • Calcium: 43.98  mg  (4.4%)

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