Salpicon de Pulpo - Chef Recipe by Alejandro Saravia

Ingredients

800g cooked and shaved octopus
30g olive puree
1 crostini
30g bell pepper chilli salsa
Bell pepper chilli salsa:
1 shallot, finely diced
1 red capsicum, finely diced
1 green capsicum, finely diced
1 red chilli, finely diced
1 jalapeno, finely diced
75mL sherry vinegar
250mL olive oil
25mL cider vinegar
Salt to taste
Micro greens for garnish

Method

Bell pepper chilli salsa:

Mix the sherry vinegar, cider vinegar and olive oil together to make a vinaigrette.

Add the shallots and warm the mixture to cook them. Once the shallots are cooked, take the mixture off the heat and add remaining ingredients – let them infuse.

Once cooled, store until ready for use.

To serve:

In a mixing bowl, combine the octopus and bell pepper salsa, with a pinch of salt and mix well.

Place in a serving bowl and pipe dots of the olive puree onto the octopus.

Place crostini alongside octopus and garnish with micro greens.