Ceviche Verde

Ingredients

• 1 pound cleaned squid, in 1/2-inch rings
• 1 chopped jalapeno pepper
• 3 cloves garlic
• 1 teaspoon dry oregano, preferably Mexican
• ¼ cup red wine vinegar
• 1 cup loosely packed flat leaf parsley leaves, finely chopped
• 1 cup loosely packed cilantro leaves, finely chopped
• ½ cup extra virgin olive oil
• ¼ cup fresh lime juice
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    362 calories; 28 grams fat; 4 grams saturated fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 18 grams protein; 264 milligrams cholesterol; 66 milligrams sodium

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

Preparation

1. Bring a pot of water to a boil, add squid and cook 30 seconds. Drain, and place in ice water.
2. Place jalapeno pepper, garlic, oregano, vinegar and 1/4 cup water in a blender, and puree. Transfer to a bowl, and add parsley, cilantro, olive oil and lime juice. Season to taste with salt and pepper. Drain squid, and add. Marinate 15 minutes, then serve.