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Cabo Squid Salad
Salt -- as needed
2 pounds squid with tentacles -- cleaned
1/2 cup chopped red onion
1 cup chopped seeded plum tomatoes
4 garlic cloves -- minced
1/4 cup minced cilantro
1 teaspoon fresh Mexican oregano leaves -- crushed
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon minced jalapeno
Lemon and lime slices
Bring water to boil in a 4-quart saucepan and add salt.
Meanwhile, cut the squid crosswise into 1-inch pieces. If the tentacles are small, leave them whole. Add the squid to the pot and cook about 1 minute. The edges of the squid will begin to curl, and it will become opaque. Drain. Place the squid in a large bowl and let cool.
Add the onion, tomatoes, garlic, cilantro, oregano, lemon juice, olive oil and jalapeņo to the squid, and stir to combine. Add salt to taste. Let the salad stand 15 minutes to let the flavors meld.
Serve the salad on lettuce leaves along with lemon and lime slices.
This recipe yields 8 servings.
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