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Tropical Squid Ceviche with Mango, Chilli, Coconut and Curry Leaf
Recipe by Savindri Perera
- Steps
- Ingredients
Ingredients
Squid Ceviche
Potato Crisps
Sweetened Coconut Milk
Curry Leaf Oil
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Steps
- For the Squid Ceviche, cut the cleaned squid tube into 5mm cubes.
- Place the cleaned and cubed squid into a bowl along with the lime zest, lime juice, salt, and vinegar. Mix well and place in the fridge.
- Cut the mango into 5mm cubes. Place in a small bowl with sugar. Halve and de-seed the green chilli and dice finely. Add to the mango, stir well, and set aside.
- For the Potato Crisps, slice the potatoes very thinly using a knife or a mandolin and place in a bowl of water. Add the vinegar and set aside for 10 minutes to draw out the starch.
- Drain the potato slices and dry thoroughly on a paper towel to ensure all the moisture is removed.
- Heat the oil in a frying pan on a low flame to around 120°C. Add the potatoes and fry for around 12-15 minutes until golden and caramelised. Drain on paper towel and dress with salt.
- For the Sweetened Coconut Milk, place the coconut milk in a bowl and stir in the sugar until dissolved. Place in the fridge.
- For the Curry Leaf Oil, place all the ingredients into a stick blender cannister and puree with a stick blender until the curry leaves are fully pulverised and emulsified. Set aside for assembly.
- To serve, strain the curing liquid from the squid ceviche and mix in the mango and chili with the finger lime ‘caviar’.
- Place two 8cm rings on each serving plate. Spoon even quantities of the ceviche between the moulds, press down lightly, then remove the ring.
- Gently pour the coconut milk around the squid and swirl the curry leaf oil on top of the coconut milk to create contrast. Arrange potato crisps around one side of the plate and garnish with chilli slices.
