Whole30 Octopus Sashimi
Dive into a delightful fusion of elegance and health with Whole30 Octopus Sashimi, a low-carb seafood masterpiece that's as flavorful as it is visually stunning. This sophisticated dish features tender, carefully simmered octopus cleaned and curled to perfection, then sliced into delicate rounds and drizzled with a vibrant dressing of fresh lemon juice, extra virgin olive oil, garlic, parsley, and black pepper. Paired with creamy avocado slices and crispy strips of nori for a textural balance, this Whole30-approved recipe delivers a refreshing, nutrient-rich appetizer or light entrée. Ideal for those who love clean eating with gourmet flair, this dish showcases the natural sweetness of octopus while staying true to Whole30 principles and paleo-friendly guidelines. Serve it up as a showstopping centerpiece for dinner parties or as a personal indulgence in healthy, ocean-inspired cuisine.
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Recipe Information
Ingredients
- 1 small whole, (about 1.5 pounds) octopus
- 2 tablespoons sea salt
- 1 large lemon
- 2 tablespoons extra virgin olive oil
- 2 tablespoons, chopped fresh parsley
- 2 cloves, minced garlic
- 0.5 teaspoon black pepper
- 1 ripe, sliced avocado
- 2 small, cut into strips nori sheets
Instructions
Rinse the octopus under cold water. Massage it with sea salt for about 5 minutes to clean it and tenderize it further.
Rinse the octopus thoroughly again under cold running water to remove the salt.
Fill a pot with enough water to cover the entire octopus and bring it to a boil. Immerse the octopus in boiling water three times to curl the tentacles, then fully submerge the octopus.
Reduce the heat to a gentle simmer and cook the octopus for about 20 minutes or until it is tender. You can test this by piercing the thickest part of the tentacles with a fork; it should slide in easily.
Once cooked, remove from heat and let it cool in the cooking liquid to room temperature. This helps maintain tenderness.
Juice the lemon and combine with olive oil, minced garlic, chopped parsley, and black pepper to make a dressing.
Once the octopus has cooled, pat it dry with paper towels and slice the tentacles into thin rounds.
Drizzle the octopus slices with the lemon dressing, making sure each piece gets a hint of the dressing.
Arrange the octopus slices, avocado slices, and nori strips on a serving platter for presentation.
Serve immediately and enjoy as a refreshing, light appetizer or main course aligning with Whole30 principles.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 34.5 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 17531 mg | 762% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 3.4 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 2343 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
