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6 Thin slices of Octopus Sashimi
1 tsp Virgin Olive Oil
1 tsp Yuzu concentrate
6pcs Thin Lemon Slices
Pinch Chopped up Cilantro
Thinly cut 6 thin slices of Octopus and lemon separately. Lay the thin lemon slices on a long white place. Place the Octopus slices on top of the lemon and salt lightly. Spread the virgin oil and yuzu concentrate on top. Lightly sprinkle the chopped up cilantro on top of the octopus. Serve immediately for two.