Hi! Today we're bringing you a recipe with a very exotic mix, for those of you who like to try new things! We hope you'll give it a try and tell us what you think.
30 min
4 pax
Easy
We peel the garlic cloves and chop them finely.
We slice the octopus legs into roughly equal-sized rounds and place them in a bowl.
We cut the peppers into thin strips and then cut these strips again into small, roughly equal squares.
We chop the raspberries, not too finely, and set them aside.
We peel the mango and cut it into small cubes, the same size as the peppers.
In the same bowl where we put the octopus, we add the mango, garlic, raspberries, and peppers. We add a drizzle of extra virgin olive oil, a splash of sherry vinegar, and fine salt.
We stir everything well so that the oil binds and the flavors mix.
FINISHED DISH:
In a suitable container with a bit of depth, we place our octopus, mango and purple garlic salad, giving it a little height and decorating it with a sprig of fresh parsley or chopped parsley on top.
– In this salad, we can substitute the sherry vinegar with lime juice and zest, adding freshness to the preparation.
– We can add chopped fresh cilantro and some finely julienned red onion, giving it the appearance of octopus and purple garlic ceviche.
