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Preparation:

Mix the chopped, cooked octopus on a dish with the chopped, cooked prawns, slices of palmetto, thin julienne-cut onion, chopped parsley, cubed papaya and chopped bonnet peppers.

Squeeze the lemon. Add the olive oil, chopped garlic, salt, black pepper and crushed green pepper. 

Mix, then leave in the fridge for at least 30 minutes before...

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Preparation:

Mix the chopped, cooked octopus on a dish with the chopped, cooked prawns, slices of palmetto, thin julienne-cut onion, chopped parsley, cubed papaya and chopped bonnet peppers.

Squeeze the lemon. Add the olive oil, chopped garlic, salt, black pepper and crushed green pepper. 

Mix, then leave in the fridge for at least 30 minutes before serving.

 

The papaya does not need to be very ripe!

Do not overdo the bonnet!

 

Recommendation: accompany with lemonade, natural fruit juice or iced tea.

Wine does not go with this salad!

Though just perhaps a chilled sweet white might!

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Ingredients 4 persons
  • 150 g cooked octopus
  • 90 g small prawns
  • 90 g palmetto (tinned)
  • 240 g papaya
  • 1 medium white onion
  • 3 bonnet peppers
  • 2 spoonfuls parsley (chopped)
  • 3 small green lemons
  • 3 cloves garlic
  • 45 ml extra virgin olive oil
  • 6 g green pepper
  • Salt & ground black pepper to taste.
Recipes. The Cook & Chef Institute