Appetizer
Octopus Carpaccio with Charred Haricot Vert, Rocoto Oil & Crispy Huacatay Leaves
Paper-thin raw octopus fanned across a chilled plate, dressed with a bright rocoto-infused oil and topped with charred haricot verts and crispy, aromatic huacatay (Peruvian black mint) leaves. The octopus is silky and delicate, the rocoto oil adds subtle heat and fruity spice, the green beans provide textural pop, and the huacatay brings herbal complexity. A refined, technique-forward cold appetizer celebrating Peruvian seafood and indigenous flavors.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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