Monaco Restaurant Group | Riccardo Giraudi | Ceviche Poulpe


• 100 gr of octopus
• 2 stalks of lemongrass
• 5 gr of ginger
• 2 gr of wild fennel
• Cedar
• 20 g of capers
• Celery salt
• Pepper
• 20 gr of roquette

• Olive oil
• Sparkling water
• Coriander
• Shallot

• Recipe for one serving
• Difficulty: ♦


Cook the octopus. Slice it and keep it in the fridge.

Finely chop the shallot, the coriander, the ginger and the lemongrass and reserve.

Prepare the roquette juice by mixing it with the sparkling water and salt. Work in the olive oil and reserve.

Season the octopus with the shallot, ginger, lemongrass, wild fennel and capers.

Grate the cedar.

Add the olive oil.

Adjust the seasoning with salt.

Plate up the dish with the roquette juice.