Squid Week – Mexican Style

Sustainable squid, squid-week continues… Mexican style. Today it’s a simple squid cerviche. Ceviche is a seafood dish marinated in a citrus-based mixture, usually with lemons and limes providing the acid. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, cooked essentially, but not cooked with heat. This makes it a perfect picnic dish.

Here’s what you’ll need:

  • 6 to 8 whole squid, cleaned and sliced into ¼-inch rings
  • 1 small red onion, diced
  • 1 jalapeno, diced small
  • 2 Tbsp cilantro, chopped
  • Fresh squeezed lime juice (about 16 – 20 limes)
  • 1 clove garlic, smashed (not minced, not pressed)
  • Salt and black pepper, to taste
  • Tortilla chips and lime wedges, for serving

Start by juicing one lime into a large glass or ceramic bowl. Smash a clove of garlic and add it to the juice we want to infuse this juice with the garlic so I often use a garlic press here to smash the clove. Leave the garlic in the juice while you clean and slice the shrimp and chop the vegetables and cilantro. As your chopping all these ingredients, keep them off to the side, and don’t add then to the bowl yet.

After chopping all the ingredients, remove the garlic from the bowl and then add all of your ingredients except for the salt and pepper to the bowl.

Now, juice the limes over the ceviche, making sure there is enough to nearly cover the squid. Stir well, cover, and refrigerate for one hour. Remove, stir again, and return to the refrigerator. Marinate for another 2-3 hours, season to taste with salt and black pepper and serve with tortilla chips and lime wedges.

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