This recipe came about as I pored over the cookbooks of Spain on Saturday. They had so many recipes with calamari, which I love. But with the humid Arkansas weather that we were having this week, I really craved something with more of a fresh, Mexico flair. Ceviche. But not really. Rather than rely solely on the lime juice to cook the squid, I blanched it.
- 1 package of Private Selection Calamari (already cleaned!) 16 oz.
- 1 half red onion finely diced
- Juice of 2 limes
- 1/3 cup of finely minced cilantro
- 2 garlic cloves, finely minced or pressed through a garlic press
- 2 small red chilis seeded and diced
- 2 tablespoons capers
- 2 teaspoons sea salt
- fresh cracked black pepper
- Splash of rice vinegar
- Bring a pot of water to a boil. Drain the calamari and add to the pot for about 3 - 4 minutes, or until the edges start to curl a little. Remove, and add to an ice bath (a bowl of water with ice).
- Mix all the other ingredients. Add the calamari. Let sit for about 20 minutes, and serve with tortilla or pita chips.