Octopus and Shrimp Salad with Vegetable, Fruit, and Pistachio Crudité

Place the two large frozen octopus in a spacious pot filled with cold water. Add one carrot, one celery stalk, a piece of leek, and two tablespoons (30 ml) of white vinegar to the pot. Bring this mixture to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the octopus becomes exceptionally tender. Once cooked, turn off the heat and allow the octopus to cool completely in its cooking liquid.

Steam the 20 shrimp. After they are cooked and have cooled down, peel the shrimp and transfer them to a bowl. Season them with orange juice, salt, and pepper.

Wash all the vegetables well. Slice them thinly and then immerse them in a bowl of cold water mixed with lemon juice.

Thinly slice the green apple, keeping the skin on. Peel and slice the avocado. Toss both the apple and avocado slices with lemon juice immediately to prevent them from browning.

Once the octopus has cooled, remove the suckers and cut the octopus into bite-sized pieces. Transfer the octopus pieces to a bowl and season them with orange juice, a touch of salt, and freshly ground pepper.

Prepare a large platter that has slightly raised edges. Arrange a layer of the made vegetable and fruit crudité on the bottom of the platter. Add the drained octopus and shrimp over this layer, remembering to set aside 5 to 6 shrimp for garnish. Distribute the rest of the crudité, then complete the arrangement with slices of orange, apple, avocado, the reserved radishes, and the remaining shrimp. Drizzle the entire salad with an emulsion made by whisking together extra-virgin olive oil, lemon juice, and pepper. Garnish generously with the chopped pistachios.