Spicy Marinated Calamari, Mango, and Avocado Seafood Dish
Get ready for a flavor explosion with this simple yet scrumptious Calamari Ceviche recipe! With its tropical twist, it's perfect for seafood lovers, especially those squeamish about raw seafood. Plus, the novel way of preparing it ensures it's safe for everyone to enjoy.
Ingredients: (Serves 6 as an appetizer)
- 2 cups water
- 12 oz cleaned calamari
- 1/2 cup fresh grapefruit juice
- 1/2 tsp lime zest, finely grated
- 1/2 cup lime juice, freshly squeezed
- 1/2 small red onion, finely chopped
- 2 tbsp minced shallot (1/2 medium shallot)
- 1 clove garlic, minced
- 1/2 serrano chile, seeded and minced
- 1/4 tsp curry powder
- 1 mango, peeled and diced
- 1/4 cup thinly sliced red radishes
- Salt and pepper
- 3 avocados, peeled and pitted
Ready, set, let's dive in!
- Prepare an ice bath: Fill a large bowl halfway with ice and water; set aside.
- Cook the calamari: Bring water to a boil in a medium saucepan, add cleaned calamari, cook for 1 minute until just opaque, then transfer to the ice bath and let cool. Dry it on a kitchen towel or paper towels.
- Prepare the ceviche base: Combine grapefruit juice, lime zest, lime juice, onion, shallot, garlic, serrano, and curry powder in a large, non-reactive bowl.
- Assemble the ceviche: Add cooled calamari, mango, and radishes, season with salt and pepper, cover, and refrigerate for 2 hours or up to 6 hours. Taste and adjust seasoning if needed.
- Serve the ceviche: Scoop about a quarter of the ceviche onto each avocado half and enjoy!
Enrichment Data: Removing the pit from an avocado is a breeze! Half the avocado, locate the pit, gently remove it (or tap it with a spoon), and dispose of it. If you prefer cutting the avocado, take care to avoid the pit during the cut to ensure a safe and hassle-free pit removal process.
- The cooling calamari, once cooked, should be placed in an ice bath to halt the cooking process and allow it to cool quickly, making it ready for the ceviche.
- To create a citrusy base for the ceviche, combine freshly squeezed lime juice, finely grated lime zest, red onion, minced shallot, garlic, seeded and minced serrano, and curry powder in a large, non-reactive bowl.
- With the preparation of the ceviche base complete, add the cooled calamari, diced mango, and thinly sliced red radishes to the bowl, season with salt and pepper, cover, and refrigerate for at least 2 hours up to 6 hours, allowing flavors to meld and marinate.
- By serving the Calamari Ceviche atop avocado halves, not only do you add a hint of additional nutrition, but also present an aesthetically pleasing and sustainably sourced dish, elevating the dining experience for all.
