Octopus carpaccio

Prepare the octopus tentacles (400 g). If the octopus has not been frozen, place it in the freezer overnight, then completely thaw it.

Remove the contents of the head, eyes, and beak if present.

Drop the octopus into boiling salted water. Add onion (1 piece), carrot (1 piece), celery stalk (1 piece), a few whole allspice berries, and a bit of greens. Cook at a gentle simmer for about 2 hours until tender.

Remove the octopus from the broth and let it cool completely. Carefully clean the tentacles, removing only the skin that comes off easily.

Slice the thickest parts of the tentacles as thinly as possible. Arrange the octopus slices on a plate slightly overlapping.

Drizzle with olive oil (3 tbsp). Squeeze lime juice (1/2 piece) over it. Sprinkle with finely chopped garlic (2 cloves). Add thinly sliced hot pepper (1 piece). Season with coarse salt and freshly ground black pepper to taste. Add finely chopped cilantro (a few sprigs).

Serve the carpaccio immediately after preparation.