Curried Calamari Ceviche with Mango and Avocado

Name: Curried Calamari Ceviche with Mango and Avocado
Yield: 6 servings as an hors d'oeuvre
Ingredients: 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

Avocados Miami Latin American Seafood Gluten Free Healthy Squid Grapefruit Grapefruit Juice Limes Mangos Garlic Radishes Shallots Appetizer Ceviche Curry Summer Pescatarian Easy

Save (59)

Rate

6 servings as an hors d'oeuvre Easy

Total: 1 hr 20 mins, plus marinating time

3 Ratings

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

Try Amazon Fresh

Nutritional Information

Calories269
Fat15.83g
Saturated fat2.42g
Trans fat
Carbs24.53g
Fiber8.38g
Sugar11.18g
Protein11.84g
Cholesterol132.11mg
Sodium39.26mg
Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

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.

by Sarah Karnasiewicz

Instructions

1Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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.
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.
4Peel the avocados, cut them in half, and remove the pits. To serve, mound about a quarter of the ceviche onto each avocado half.

Load Comments

Recommended from Chowhound

How to Make Couscous by Hand | 5 Must-Have Tools

(04:19)

Video from Kitchen Essentials

In this episode of Kitchen Essentials, we visit the amazing Einat Admony, owner and head chef of Balaboosta, Kish-Kash and the Taïm chain in NYC. Einat is an expert on all things couscous - to the point that the entire menu at Kish-Kash is centered around the Moroccan preparation of these delicious semolina pearls. She talks us through her favorite, and ultimately essential tools, that she uses in the kitchen to make delicious couscous-centric creations. Everything from her favorite brand of semolina, to a kish-kash (Moroccan sieve specifically used to make the beads), a double boiler, a spray bottle, and an ancient cooking tool that is making a comeback, called spurtle. Watch to learn how Einat makes couscous by hand, and why these are her essential tools.