For a lack of summer – Octopus and green tomato carpaccio

Octopus and green tomato carpaccioAs I have stated many times before, one of my favorite things to do is sit on nice, sunny terrasses, sharing a few glasses of wine on a sunny afternoon along with some seafood, in good company. Mexico city has plenty of these kind of places, and the weather is usually mild and sunny and all around perfect for it. But this year we had about two weeks of this… the rest has been intermittently rainy (and don’t get me wrong, I do love rainy weather, but nothing spoils a good carpaccio like having it flooded) and sparingly cold.  So those sunny afternoons have been quite scarce… and so has been the time spent in the kitchen making ceviche or salads. But nevertheless, I’ll share with you this delicious recipe; an octopus and green tomato carpaccio, with a delicious avocado and spearmint purée. If you can’t have it outside, with a glass of rosé (as would be ideal) it’s still delicious, fresh, and light. A perfect hors d’oeuvre, or a good entrée. It’s an original dish, and the purple and green ingredients look striking together. And the best part, it takes about 15 minutes to have it ready! And you can keep it in the fridge if you make it ahead of time. Tempted? Read more for the recipe! Continue reading

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