Octopus Carpaccio

Steps

1. Gather all the ingredients.

2. Cut 7 oz octopus sashimi (boiled octopus) into thin slices.

3. Keeping the core intact, slice ¼ onion widthwise. Then, slice it lengthwise and cut it crosswise.

4. Mince the onion to an even size. Soak in water for 10 minutes to get rid of the bitter taste.

5. Cut ⅓ English cucumber in half lengthwise and remove the seeds. Cut the cucumber into thin strips, then chop it finely.

6. Cut 1 tomato in half and remove the seeds. Cut into thin slices and chop finely.

7. Add the cut vegetables to a bowl. Then, add the ingredients for the vinaigrette: 4 Tbsp extra virgin olive oil, 1½ Tbsp lemon juice, ¼ tsp Diamond Crystal kosher salt, freshly ground black pepper, and 1 Tbsp parsley (chopped). Mix it all together. Arrange the sliced octopus on a serving tray and scatter the vegetables on top. Serve chilled.

8. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2–3 days.