Seaside Squid Salad

Name: Seaside Squid Salad
Prep time: 45 min
Total time: 109 min
Yield: 4
Cuisine: Indian
Ingredients: 1 ½ lb Squid (1 1/2 pounds squid, tubes and tentacles); 2 tbsp Lemon Juice (2 tablespoons freshly squeezed lemon juice); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra-virgin olive oil); ¾ tsp Kosher Salt (3/4 teaspoon kosher salt); ¼ tsp Black Pepper (1/4 teaspoon freshly ground black pepper); ¼ tsp Cumin Seeds (1/4 teaspoon cumin seeds, toasted and ground); 0.13 tsp Cayenne Pepper (1/8 teaspoon cayenne pepper); ¾ cup Tomato (3/4 cup finely chopped and seeded tomato); ¼ cup Red Onion (1/4 cup finely chopped red onion); 2 tbsp Capers (2 tablespoons capers, drained); ¼ cup Cilantro (1/4 cup chopped fresh cilantro leaves)

Seaside Squid Salad - Sides & Salads (Indian)

109 minIndian

Servings4

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Gluten Free
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut tubes in half lengthwise and then into 1/2-inch wide pieces. Set aside.
2Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
3In a large mixing bowl, whisk together the lemon juice, olive oil, salt, black pepper, cumin, and cayenne pepper. Add the squid, tomato, onion, capers, and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.