She Strengthens

Savor the Flavor of Calamari Ceviche

A Refreshing Twist on a Classic Dish

Ceviche, a dish that’s light, flavorful, and bursting with freshness, gets a unique spin with the addition of calamari. This unconventional take on the classic recipe is perfect for those who shy away from raw seafood, as the calamari is poached before being marinated in a zesty blend of citrus juices.

The Perfect Balance of Flavors

Grapefruit and lime juices provide a tangy base, while the sweetness of mango adds a tropical twist. The subtle kick from the serrano chile is balanced by the creaminess of avocado, making each bite a delight for the senses.

Preparing the Calamari

Before you start, make sure to purchase cleaned calamari or learn how to clean squid yourself. One and a half pounds of whole calamari yields about 12 ounces of cleaned squid.

Easy to Make, Easy to Enjoy

This recipe yields 6 servings as an hors d’oeuvre and takes about 1 hour and 20 minutes to prepare, plus marinating time.

Ingredients

• 2 cups water
• 12 ounces cleaned calamari
• 1/2 cup freshly squeezed grapefruit juice
• 1/2 teaspoon finely grated lime zest
• 1/2 cup freshly squeezed lime juice
• 1/2 small red onion, finely chopped
• 2 tablespoons minced shallot
• 1 medium garlic clove, minced
• 1/2 serrano chile, stemmed, seeded, and minced
• 1/4 teaspoon curry powder
• 1 medium mango, peeled and cut into medium dice
• 1/4 cup thinly sliced red radishes
• Kosher salt
• Freshly ground black pepper
• 3 medium avocados

Step-by-Step Instructions

1. Prepare the Ice Water Bath: Fill a large bowl halfway with ice and water; set aside.
2. Poach the Calamari: Bring the measured water to a boil over high heat in a medium saucepan. Add the calamari, stir, and cook until just opaque, about 1 minute. Remove with a slotted spoon to the ice water bath and let cool, about 4 to 5 minutes.
3. Marinate the Calamari: Place the grapefruit juice, lime zest, lime juice, onion, shallot, garlic, serrano, and curry powder in a large, nonreactive bowl and stir to combine. Add the dry calamari, mango, and radishes, season with salt and pepper, and stir to combine. Cover and refrigerate for at least 2 hours and up to 6 hours.
4. Assemble and Serve: Peel the avocados, cut them in half, and remove the pits. To serve, mound about a quarter of the ceviche onto each avocado half.

Enjoy Your Delicious Calamari Ceviche!