Happy Fourth of July From the Town Dock!

Fourth of July Calamari Recipe | Squid Ceviche | The Town DockIn honor of America’s founding and warm weather here on the Rhode Island coast, we would like to share a fun dish for the Fourth of July. Our July recipe is Squid Ceviche! While the recipe originally came from Chef and Steward, it is a favorite of Town Dock’s own Resident Chef, Aaron Ferri.


  • 2# Frozen Town Dock Tubes cut into 5/8” Rings
  • 3tbsp fresh lime juice
  • 1tbsp sunflower or peanut oil
  • 1tbsp white vinegar
  • 3-4 tbsp chopped fresh coriander leaves (or just a big handful)
  • 2 Serrano chillies (one seeded), both minced
  • Pinch of granulated sugar
  • 1 large red onion, minced
  • 1 clove garlic sliced in two
  • salt and pepper to taste


In a mixing bowl, thoroughly combine all of the ingredients except the squid. Set aside. Bring a pot of water to boil. Put your colander in the sink and prepare another mixing bowl with an ice bath to the side. Wash squid. When water starts to boil, blanch squid for no more than 1 minute. Remove immediately from heat and pour in colander in sink to get rid of the hot water. Empty the squid immediately in cold bath to stop the cooking process and let cool for 5-10 minutes. Drain in colander. Remove the garlic pieces from marinade. Add squid to marinade and combine put in an airtight container and refrigerate for at least 1 hour. Serve as an appetizer in fancy digestive glasses or martini glasses.

Note: Recipe is courtesy of Chef and Steward. Aaron originally found this recipe at chefandsteward.com/2011/05/02/best-squid-ceviche-simple-recipe/.