Curried Calamari Ceviche with Mango and Avocado

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