I posted this (sort of) in the previous post, but since the recipe is so hard to get to (in the link to the original magazine article) we, decided to give this beautiful dish its own post, which it very much deserves (because it is really that good).
Squid Ceviche (Simple Seafood Salad Recipe)
Ceviche is an appetizer in which you may use raw shrimp, snapper, hammour (grouper) scallops, squid, octopus, crab, tuna, salmon, and mahi-mahi. Only very fresh seafood should be used for this dish because it is usually “cooked” with the action of the acid in the lime marinade. In this case, I blanched the squid but there is no need to do so with shrimp, fish and scallops. You may also add diced tomatoes and capsicum (bell peppers) if you so desire. You know us, we like to keep things simple.
1kg fresh squid cut into rings
3tbsp fresh lime juice
1tbsp sunflower or peanut oil
1tbsp white vinegar
3-4 tbsp chopped fresh coriander leaves (or just a big handful)
2 Serrano chillies (one seeded), both minced
Pinch of granulated sugar
1 large red onion, minced
1 clove garlic sliced in two
salt and pepper to taste
In a mixing bowl, thoroughly combine all of the ingredients except the squid. Set aside. Bring a pot of water to boil. Put your colander in the sink and prepare another mixing bowl with an ice bath to the side. Wash squid. When water starts to boil, blanch squid for no more than 1 minute. Remove immediately from heat and pour in colander in sink to get rid of the hot water. Empty the squid immediately in cold bath to stop the cooking process and let cool for 5-10 minutes. Drain in colander. Remove the garlic pieces from marinade. Add squid to marinade and combine put in an airtight container and refrigerate for at least 1 hour. Serve as an appetizer in fancy digestive glasses or martini glasses.
CHEF’S NOTE: Serrano chillies may be found in Spinneys, Galerie Lafayette and Lulu’s, Barsha. It has a very distinct balance of heat and flavour so substitution is tricky if you want to remain authentic. You could use other chillies used in Latin American cuisine like jalapenos if in a bind.