Avocado Tartare with Seared Octopus and Ponzu Vinaigrette – An Appetizer with an Asian Touch

Do you love fresh, light dishes with an Asian twist? Then this recipe is perfect for you! Creamy avocado tartare with sweet mango, juicy cherry tomatoes, and fragrant cilantro pairs beautifully with crispy seared octopus. Served with a crunchy rice chip and a savory ponzu vinaigrette, this dish is a delight for flexitarians who appreciate high-quality ingredients and sophisticated flavors.

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Ingredients for the Avocado Tartare with Octopus and Ponzu Vinaigrette:

For the avocado tartare:

• 2 ripe avocados

• 1 small mango

• 100 g cherry tomatoes

• 1 tbsp lime juice

• 1 tsp sesame oil

• 1 handful fresh coriander

• Salt and pepper

For the seared octopus:

• 250 g octopus (cooked)

• 2 tbsp olive oil

• 1 tsp butter

• Salt and pepper

• 1 tsp lemon juice

For the ponzu vinaigrette:

• 3 tbsp ponzu sauce

• 1 tbsp soy sauce

• 1 tsp rice vinegar

• 1 tsp honey or maple syrup

• 1 tsp toasted sesame oil

• 1 small garlic clove (grated)

• 1 tsp ginger (grated)

For the rice chips:

• 2 sheets of rice paper

• Oil for frying

• Salt

  
  

Preparation for the Avocado Tartare with Octopus and Ponzu Vinaigrette:

1. First, prepare the avocado tartare. Halve the avocados, remove the pit, and dice the flesh into small cubes. Peel and dice the mango. Quarter the cherry tomatoes. Combine everything in a bowl with lime juice, sesame oil, chopped cilantro, salt, and pepper. Keep chilled until serving.

   
   

2. Next, prepare the octopus. If it is not already cooked, boil the octopus in lightly salted water for about 45 minutes until tender. Then, rinse with cold water and cut into bite-sized pieces.

   
   

3. Now, sear the octopus. Heat a pan with olive oil. Sear the octopus pieces on all sides until slightly crispy. Finally, add butter and lemon juice and season with salt and pepper.

   
   

4. Then, prepare the ponzu vinaigrette. Mix all the ingredients thoroughly in a small bowl. Adjust seasoning with salt and pepper as needed.

   
   

5. Now, fry the rice chips. Heat oil in a small pot to approximately 180 °C (350 °F). Tear the rice paper sheets into smaller pieces and fry them briefly in the hot oil. They will puff up in seconds. Remove, drain on paper towels, and sprinkle with a little salt.

   
   

6. Finally, assemble the dish. Arrange the avocado tartare on plates. Place the seared octopus on top. Drizzle with ponzu vinaigrette and serve with the crispy rice chips on the side.

   
   

Resumé

This recipe brings fresh, exotic flavors to the plate, combining creamy avocado tartare with flavorful octopus and crispy rice chips. Perfect for a light dinner or a special appetizer.

Get inspired by food for flexitarians

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The tools for this recipe

Good pasta doesn’t need an arsenal – but two tools make the difference:

• Premium stainless steel pan – uncoated for real browning and the fond that carries your sauce.

• Premium stainless steel zest grater – lemon zest without the bitter pith, Parmesan like snow.

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FAQ

Can I use pre-cooked octopus?

Yes — cooked octopus from a deli saves a lot of time; just sear it briefly in a hot pan for colour and crisp edges. Pat it dry first so it sears rather than steams.

What can I use instead of ponzu sauce?

Mix soy sauce with a squeeze of lemon or lime and a little rice vinegar for a similar citrusy, savoury note. Add a touch of honey to balance the acidity.

How do I keep the avocado tartare fresh and green?

Dice the avocado just before serving and toss it with the lime juice right away. Keep it covered and chilled, and assemble the tartare at the last moment so it stays vibrant.