Ingredients
The squid:
- 16 small squid, cleaned
- ½ cup fresh orange juice
- ½ cup fresh lemon juice
- ½ cup fresh lime juice
- 1 small red onion, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 small Thai or jalapeno chili, seeded, deveined and minced
- 2 tablespoons grated ginger
The salad:
- 2 teaspoons Sherry vinegar
- 1 tablespoon grated orange rind
- 1 tablespoon olive oil
- 3 poblano peppers, roasted, seeded, deveined, peeled and diced
- 1 red bell pepper, grated
- 1 large yellow bell pepper, grated
- 3 carrots, peeled and grated
- 1 cup pomegranate seeds
- 6 scallions, trimmed and minced
- 1 cup flat-leaf parsley leaves
- ½ cup minced mint leaves
- ½ teaspoon salt, plus more to taste
- 1 teaspoon fresh ground pepper, plus more to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
532 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 49 grams protein; 554 milligrams cholesterol; 452 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Using a sharp knife, cut each squid sac open and lie it flat. Cut deep slices across the meat in one direction, but do not cut through the flesh. Peel off the skin. Repeat in the opposite direction to create perfect squares. Set aside. Combine the citrus juices, onion, garlic, jalapeno and ginger in a large glass or ceramic bowl. Add the squid. Toss to combine. Cover and marinate in the refrigerator for 4 hours.
- Combine the Sherry vinegar and grated orange rind in a large glass or ceramic bowl. Whisk in the olive oil. Add all the peppers, carrots, pomegranate seeds, scallions, parsley and mint. Season with salt and pepper to taste.
- Grill the squid over hot coals until cooked through, about 3 minutes. Add to the salad and toss. Serve immediately.
Dining and Cooking