Curried Calamari Ceviche with Mango and Avocado


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Curried Calamari Ceviche with Mango and Avocado

6 servings as an hors d'oeuvre Easy
0.0 3
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Ingredients (15)

  • 2 cups water, plus more for the ice water bath
  • 12 ounces cleaned calamari, bodies cut into 1/2-inch rings and tentacles left whole
  • 1/2 cup freshly squeezed grapefruit juice (from about 1 grapefruit)
  • 1/2 teaspoon finely grated lime zest
  • 1/2 cup freshly squeezed lime juice (from about 5 limes), plus more as needed
  • 1/2 small red onion, finely chopped
  • 2 tablespoons minced shallot (from about 1/2 medium shallot)
  • 1 medium garlic clove, minced
  • 1/2 serrano chile, stemmed, seeded, and minced
  • 1/4 teaspoon curry powder
  • 1 medium mango, peeled and cut into medium dice
  • 1/4 cup thinly sliced red radishes (from about 2 medium radishes)
  • Kosher salt
  • Freshly ground black pepper
  • 3 medium avocados


Light and full of flavor, ceviche is a great use for calamari and couldn’t be simpler to toss together. Grapefruit and lime juice work here as the citrusy base, and mango adds a tropical twist. Since the calamari is poached first, this nontraditional ceviche is ideal for those who shy away from raw seafood.

What to buy: If you purchase whole, uncleaned calamari, 1 1/2 pounds yields about 12 ounces of cleaned squid. Check out this CHOW video on how to clean squid for tips.

See more recipes using sustainable fish.


  1. 1Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
  2. 2Bring the measured water to a boil over high heat in a medium saucepan. Add the calamari, stir, and cook until just opaque, about 1 minute. Remove with a slotted spoon to the ice water bath and let cool, about 4 to 5 minutes. Remove the calamari from the ice water bath and spread out on a clean kitchen towel or paper towels to dry.
  3. 3Place the grapefruit juice, lime zest, lime juice, onion, shallot, garlic, serrano, and curry powder in a large, nonreactive bowl and stir to combine. Add the dry calamari, mango, and radishes, season with salt and pepper, and stir to combine. Cover and refrigerate for at least 2 hours and up to 6 hours. Taste and season with additional salt, pepper, and lime juice as needed.
  4. 4Peel the avocados, cut them in half, and remove the pits. To serve, mound about a quarter of the ceviche onto each avocado half.
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