Recipe: Calamari Ceviche
Calamari Ceviche is a unique spin on a classic Latin American seafood dish. Pronounced "seh-vee-chay," the term ceviche refers to both the name of the finished dish as well as the method for preparing it.
Countries in South and Central America create their own versions of this dish by adding different types of fish and other seafood. Our spin on this famous dish is made with calamari in an acidic liquid - lemon and lime juice - with additional punchy, refreshing ingredients such as oranges, onions, and cilantro. The mild and sweet flavor of calamari, plus creamy avocados -- and the quick prep time -- will earn this dish an instant spot on your rotation.
We love to serve this dish as an appetizer with tortilla chips. You can also toss over a bed of arugula to make it a meal; no dressing necessary, as the citrus juices do the work.
While letting the calamari marinate in the right amount of juice for the correct amount of time does cook the squid, anyone with concerns can also flash grill the calamari and let cool slightly before mixing together. If you go this route, we recommend serving immediately to prevent the combination of grilling and marinating over-cooking the calamari.
However you serve it, you will not be disappointed.
Yield: 5 servings
- 1 lb. The Town Dock Calamari Rings and Tentacles
- 1/3 cup lime juice
- Zest and juice of 1 lemon
- 2 large oranges
- 2 tbsp. chopped cilantro
- 1 tbsp. chopped jalapeño
- 1/2 tsp. salt
- 1/4 cup slivered red onion
- 1 avocado, cubed
- Mix together calamari rings, tentacles, lime juice, and lemon zest and juice in a large bowl.
- Chill for 30 to 40 minutes, stirring often.
- Segment and chop 1 orange; juice the other orange.
- Add orange segments and juice, and other remaining ingredients to the calamari and stir gently to combine.
- Serve on a bed of arugula or with a side of tortilla chips.