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Cebiche De Calamares (Squid Ceviche)

2 1/2 lb Squid
8 Scallions, White Parts Only
1 Red Bell Pepper, Seed And Julienned
2 Jalapeno Peppers, Julienned
1 lg Garlic Clove, Crushed
1 tb Coarse Salt
1 c Lime Juice
1/4 c Olive Oil

Wash and clean squid, rinse. Cut squid into diagonal slices, about 1/4" thick. If tentacles are small, leave whole. Blanch all parts for about one minute in 8 cups of boiling water. Drain and drop the squid into a bowl of iced water, and let cool. Drain and set aside. Place vegetables in iced water for 10 minutes. Drain well and set aside. In a small bowl, place garlic, salt lime juice and let sit, undusturbed for 10 minutes at room temperature. Discard garlic and save lime juice. Combine remaining ingredients and squid in the lime juice and serve.

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