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Ingredients

100g – South Wind Octopus Carpaccio
½ cup – Lemon juice
1 – Hot pepper
1 tablespoon – Yellow Pepper
2 tablespoons – Chopped cilantro
1 teaspoon – Minced garlic
2 tablespoons – Olive oil
2 – Lettuce leaves
1 Hot pepper (optional)
1 Peruvian corn (optional)
Salt and pepper

Octopus Tiradito

Instructions:

1. Wait until the South Wind Octopus Carpaccio defrosts on a plate.
2. Cut the bell pepper and mix in a bowl with lemon, cilantro, garlic and hot pepper (rocoto). Add olive oil, salt and pepper.
3. Add the mix over the carpaccio and let stand for about 15 minutes.
4. Garnish with lettuce leaves and serve with Peruvian corn sliced cooked sweet potato and hot pepper (optional).

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