Ingredients
Prepare the Charred Green Onions
-
Green onion, green part only 1 bunch
-
Salt, as needed
Prepare the Salsa Verde
-
Red onion, small, finely chopped 40 g
-
Tomatillo, chopped 100 g
-
Cilantro, chopped 0.5 bunch
-
Jalapeño peppers, seeded, deveined and finely chopped 2 each
-
Lemon juice 30 ml
-
Extra virgin olive oil 30 ml
-
Salt, as needed
Prepare the Octopus
-
Octopus, cooked 450 g
-
Extra virgin olive oil 90 ml
-
Smoked guajillo pepper powder 28 g
-
Olives green, pitted, sliced 40 g
-
Salt, as needed
-
Garlic clove, finely chopped 3 each
Finish the Dish
-
Avocados 2 each
-
Salt, as needed
-
Lemon juice 30 ml
-
Pork skin chicharron 165 g
To Serve
-
Dried nori powder 28 g
Preparation
-
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.
-
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.
-
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.
-
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.
-
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.