0 (0)

Fish and Shellfish, Mains, Salads

Cabo Squid Salad

Garlic, cilantro and onion could easily overpower the key to this Mexican-style salad--squid. But the strong flavors actually complement the squid, which is mild in taste and low in calories. Squid cooks very quickly--be sure to remove it from the ... Read more

Total time: 35 minutes | Serves 8
  • Salt
  • 2 pounds cleaned squid with tentacles
  • 1/2 cup chopped red onion
  • 1 cup seeded and chopped plum tomatoes
  • 4 cloves garlic, 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
  • Lettuce leaves
  • Lemon and lime slices

Step 1Bring water to boil in a 4-quart saucepan and add salt.

Step 2Meanwhile, 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.

Step 3Add the onion, tomatoes, garlic, cilantro, oregano, lemon juice, olive oil and jalapeno 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.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Bar/Kitchen's shrimp and grits
Slow-poached sturgeon with celery and radish salad, roasted beets and creamed spinach
Petrale sole with sage, poblano and tomatoes
Ahi tuna and avocado salad on split baguette