Any kind of squid you can find will work here, and of course you can substitute many kinds of fish, too. Just be sure to flash freeze your fish first, as some species can carry parasites that can make you sick if you eat them raw.
Recipe by Hank Shaw on June 9, 2017
Prep time: PT20M
Total time: PT20M
Rating
4 stars (8 reviews)
Keywords
ceviche, squid
Ingredients
1 pound squid, ( cleaned and diced)
5 limes, (zested and juiced)
1 grapefruit, (juiced)
1 orange, (juiced)
2 lemons, (juiced)
1 small red onion, (sliced thin)
2 sweet red peppers, (diced)
1 or 2 hot chiles, such as habanero or serrano, (minced)
1/4 cup chopped cilantro
Categories
Appetizer
Cuisine
Mexican
Steps
Mix all the ingredients together except the cilantro and refrigerate at least 1 hour, and up to overnight. When you're ready to serve, mix in the cilantro and serve cold with tortilla chips.
Nutitrion
Serving Size: 1 serving
Calories: 220 kcal
Carbohydrates: 35 g
Protein: 21 g
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 264 mg
Sodium: 57 mg
Sugar: 14 g
Reviews
Jay on 2020-10-28 (2 stars): Unlike most other types of seafood used in ceviche, squid should not be left in the marinade any longer than two hours, let alone overnight, as it will overcook and become tough as a rubber ball. The cilantro is perfectly acceptable to put directly in the marinade. Its flavor will infuse the marinade and penetrate the other ingredients. But that's up to you. Dicing the squid is an odd choice. You'd slice it into rings and/or strips. I've never heard of anyone dicing squid in my life, for any purpose, because it would take a lot away from the texture and presentation.
Archer on 2017-06-13 (4 stars): I love a good squid dish but I haven't tried it. I only go for barbecued but will love to try this.
