Prepare the Charred Green Onions

  • Green onion, green part only 1.0 bunch
  • Salt, as needed

Prepare the Salsa Verde

  • Red onion, small, finely chopped 40.0 g
  • Tomatillo, chopped 100.0 g
  • Cilantro, chopped 0.5 bunch
  • Jalapeño peppers, seeded, deveined and finely chopped 2.0 each
  • Lemon juice 30.0 ml
  • Extra virgin olive oil 30.0 ml

Prepare the Octopus

  • Octopus, cooked 450.0 g
  • Extra virgin olive oil 90.0 ml
  • Smoked guajillo pepper powder 28.0 g
  • Olives green, pitted, sliced 40.0 g
  • Garlic clove, finely chopped 3.0 each

Finish the Dish

  • Avocados 2.0 each
  • Pork skin chicharron 165.0 g

To Serve

  • Dried nori powder 28.0 g
  1. Prepare the Charred Green Onions

    • Place the green onions on a sheet pan and roast in a 260°C oven until charred. Season with salt and set aside.
  2. Prepare the Salsa Verde

    • In a medium bowl add red onion, tomatillo, cilantro, jalapeño, 30 ml of lemon juice, 30 ml olive oil, and a pinch of salt to taste. Reserve.
  3. Prepare the Octopus

    • Slice the octopus in 2,5 cm slices. In a skillet heat 90 ml of olive oil and add garlic and octopus.
    • Sauté for 5 minutes over medium heat, add guajillo powder and olives. Season with salt to taste and cook for 5 minutes more. Reserve.
  4. Finish the Dish

    • Make a mousse like consistency with the avocados by blending them with a pinch of salt and a few drops of lemon juice. Reserve.
    • Fry the pork skin chicharron until crispy, place on paper towels to drain excess oil, sprinkle with salt, cut to desire size.
  5. To Serve

    • Place on platter and add warm octopus mixture, 5 ml of tomatillo salsa, a few drops of avocado mousse, sprinkle the nori powder on top of each, and garnish with green charred onion.
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