- Remove the Steamed Fremantle Octopus from the pouch and pat dry. Cut each tentacle at an angle into 4 pieces and set aside.
- Mash avocado in a mortar with lemon juice and olive oil. Season with salt to taste.
- Soak fine diced red onion in water for 5 minutes. Strain well before plating.
- Toss diced cucumber, tomato, and onion in a bowl with lemon juice and olive oil. Season with salt to taste.
- Spread smashed avocado on the plate, top it with diced mix and Fremantle Octopus. If desired, garnish it with pea shoots and generous drizzle of extra virgin olive oil.
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January 8, 2021
Fremantle Octopus & Smashed Avocado
- 2 people
- 15mins
-