This quick and easy dish makes a great summertime treat
The squid are here on Cape Cod! Squid typically arrive in Cape waters early May and will stay for 4-5 weeks! The Goose Crew took full advantage of the season and went out to catch the squid that were used in this recipe. It is a great dish for entertaining and is a “Team Goose” favorite!
Squid are great fun to fish for. Not only are they delicious, they are great for you being high in Omega 3 and Magnesium, a strong anti-inflammatory, and as a better source of protein then beef by being lower in saturated fats. With very little investment, anyone can jig some up for a tasty meal. See our other post for more information on squid HERE.
Ceviche is a wonderful recipe to use for squid that involves no cooking and can be made ahead of time.
- 4 Fresh Whole Squid, cleaned
- 1\2 medium Red Onion, finely chopped
- 1 Red Bell Pepper, finely chopped
- 1 tbs Minced Garlic
- 1 small Jalapeño, minced
- 5 tbs Fresh Lime Juice*
- 1 Lime, sliced for garnish
- 2 tbs Red Wine Vinegar
- 1 tsp Granulated Sugar
- 2 tbs Chopped Flat-Leaf Parsley
- 1/2 cup Cherry Tomatoes, cut in half (optional)
- 1 tbs Olive Oil
- Sea Salt & Pepper to taste
In a small glass bowl, place the chopped onion, red bell pepper and garlic. Add the red wine vinegar, sugar and a pinch of sea salt. Toss these and set aside in the fridge for 15 minutes.
I prefer not to use the tentacles for this dish as they can take away from the presentation, but you can. I also do not use the flaps as they tend to be tougher. So in this recipe, use only the bodies, or mantle. Cut the squid length-wise in half. Spread them out on your cutting board flat and repeat the cut so that you end up with four long sections. Proceed to slice them up perpendicular to the length into short thin strips.
In a large glass bowl, place the cut squid, minced jalapeño and lime juice. Add the onions, bell pepper and garlic mixture from before and toss well. Set aside in the fridge for 20 minutes.
Before serving, remove from fridge and add cherry tomatoes and parsley and toss. Place approximately 1 cup of mixture into a chilled martini or cocktail glass. Garnish the edge of the glass with a slice of lime. Drizzle with olive oil and serve.
*The Lime Juice is the key to this dish. The citric acid in the lime “cooks” the squid and this is why no cooking is involved.