Marinated Squid

Ingredients

• 6 stalks fresh lemon grass, minced or 1/2 cup dried
• 1 tablespoon dried red chili flakes
• ½ cup fresh lemon juice
• ¼ cup fresh lime juice
• 1 teaspoon grated ginger
• 1 tablespoon olive oil
• 1 pound small squid, cleaned and cut into 1/4-inch-thick circles, tentacles reserved
• ½ teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 red bell pepper, seeded, deveined and cut into thin slivers
• 1 green bell pepper, seeded, deveined and cut into thin slivers
• 1 cup shredded scallions
• 1 cup coriander leaves
• 1 head iceberg lettuce, shredded

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    216 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 21 grams protein; 264 milligrams cholesterol; 375 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine the lemon grass, chili flakes, lemon and lime juices, ginger and 1 teaspoon of the olive oil in a large glass or ceramic bowl. Pour half of this vinaigrette into a small bowl. Refrigerate. Blanch the squid in boiling salt water for 1 minute. Drain. Rinse under cold running water until chilled and add to the vinaigrette. Cover and refrigerate overnight.
2. Drain the squid. Set aside. Pour the reserved vinaigrette into a large glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the squid, peppers, scallions and coriander. Toss to combine. Divide the lettuce between 4 plates. Top with the salad and serve immediately.