Plato de Pulpo a la Plancha con Chayote Asado y Pico de Gallo
Grilled Octopus Plate with Roasted Chayote and Pico de Gallo
Yes, keto as served. About 10g net carbs per serving, on the higher side for Costa Rican food, so watch the portion.
What it is
Succulent grilled octopus tentacles, seasoned and lightly charred, served alongside tender roasted chayote slices and a fresh, vibrant pico de gallo (diced tomato, onion, cilantro, jalapeño).
Key ingredients
Octopus, olive oil, garlic, lemon juice, chayote, tomato, onion, cilantro, jalapeño, salt, black pepper.
Optional tweaks
Ensure no sugary marinades on octopus or chayote. Pico de gallo should be natural, no added sugar.
Watch out for
Small amount of natural sugars in pico de gallo and chayote.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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