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Squid Ceviche
Recipe by Cath Collins
This quick and easy squid ceviche packs a punch and is best served as an entrée.
- Steps
- Ingredients
Steps
- Rinse squid hood. Make a slice through the tube and open flat onto a clean chopping board. Scrape the surface to clean. Rinse thoroughly then cut into 5mm cubes and place into a bowl.
- Combine lime juice, oil and salt in a small bowl.
- Combine squid with half of the dressing. Add pineapple, chilli, mint leaves and half of the shallot and mix.
- To serve, place an 8cm round ring mould in the centre of each plate. Sprinkle in remaining shallot and drizzle with 2 teaspoons of the dressing. Place a few tablespoons of the ceviche mix into each ring and flatten gently. Garnish with small mint leaves and thinly sliced green chilli.
