Photography recipe
Fotografía Chef Signature Chef

Vinaigrette: olive oil, ginger vinegar, Espelette chilli pepper, salt, lime juice.
 
Season the octopus with the vinaigrette.
Chop up the tomatoes and avocados.

Serve with the salads. 

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Vinaigrette: olive oil, ginger vinegar, Espelette chilli pepper, salt, lime juice.
 
Season the octopus with the vinaigrette.
Chop up the tomatoes and avocados.

Serve with the salads. 

-

Ingredients 4 persons
  • 200 g octopus
  • 1 green zebra tomato
  • 1 yellow tomato
  • 1 red tomato
  • 2 avocados
  • Sorrel salad
  • 1 basil leaf
  • 1 Kaffir lime.
Recipes. The Cook & Chef Institute