If you're looking for something new and exciting to impress your dinner guests this weekend, we have the perfect recipe for you!
Check out this exclusive and, more importantly, HEALTHY summer recipe from Dakota Weiss, Executive Chef at the W Los Angeles-Westwood.
GRILLED OCOTOPUS CEVICHE MARINADE:
1 cup extra virgin olive oil
¼ cup sherry vinegar
1 oz smashed garlic
1 bay leaf
5 sprigs thyme
1 lb cooked Japanese octopus
5 oz marinated, grilled, sliced octopus
1 oz julienne red bell pepper
1 oz julienne yellow bell pepper
½ oz julienne red onion
¼ oz julienne preserved meyer lemon skin
1 oz extra virgin olive oil
½ oz sherry vinegar
tt lemon juice
5 Thin slices French baguette
2 tbs Smoked paprika oil
*Mix all ingredients for marinade and store in plastic container overnight.
*Remove octopus from marinade and allow to drain on paper towels. Season with salt and pepper and grill on each side to achieve nice grill marks and smokey flavor.
*allow to cool and slice very thin.
*slice baguette and brush each side with smoked paprika oil and season with salt and pepper. Toast them on the grill or bake in the oven till crispy.
*toss all Ceviche ingredients and serve in a chilled bowl with paprika crostinis on the side.
* Garnish with chopped chives
As always, if you don't trust your own cooking skills and you live in the El Lay area, consider dining out at NINETHIRTY to taste more of Dakota's exquisite creations!