Home | Mexican | Squid Ceviche
4 from 8 votes
By Hank Shaw
June 09, 2017 | Updated June 12, 2020
Jump to Recipe
As an Amazon Associate I earn from qualifying purchases.
This is the first squid recipe on this website, not because I don’t like calamari, but because I’d not caught them myself until now.
How did I catch my little squiddies? Not with a jig on a dock in the Pacific Northwest — I still need to do that someday — but in a recreational shrimp net in Mobile Bay, Alabama.
I had no idea you could still do this, but my friend Joe Baya from the magazine Great Days Outdoors showed me around his turf recently, and one of the things he was most eager to show me was recreational shrimpin’; even though I don’t normally drop my “g’s” on gerunds, I can’t bring myself to say “shrimpin-g.” Just seems wrong somehow.
Look for a full account of our trip soon, but suffice to say that among the many shrimp we caught, there were quite a few little squid. I am not totally sure of the species, but if I had to guess it would beLolliguncula brevis, the brief squid. Anyway, this is what they look like:
I wasn’t initially sure how I’d cook them, as there are so many ways. But I took them back to California with me, and since it’s been hot here, I chose ceviche. Yep. Squid ceviche, or as it’s called in Mexico, ceviche de calamar. Far more popular there than here, it’s raw squid “cooked” by citrus juice. (For discussions of ceviche safety, read this article)
You can find frozen squid in most supermarkets, and if you have an exceptional fish market near you, you can sometimes find them fresh. If they are fresh (or, likely, thawed) look at the eyes: They need to look clean and clear, not like they have cataracts; this is a sign of age. The calamari should be wet and happy looking, not dried out. And there should be just an oceanic aroma, not a bait stink.
As for the ceviche itself, you’ll need lots of citrus. Lime juice is traditional, but I like a mix. Some fresh hot chiles is a good idea, and red onion is essential. Cilantro goes in when you serve.
Calamari as ceviche is fun and different. Slightly slippery, a bit crunchy almost. It really goes well with diced sweet peppers, which is an ingredient I don’t normally put in my ceviche. Served on crackers or tortilla chips, it’s a great summer appetizer or light supper.
4 from 8 votes
Ceviche de Calamar, Squid Ceviche
Any kind of squid you can find will work here, and of course you can substitute many kinds of fish, too. Just be sure to flash freeze your fish first, as some species can carry parasites that can make you sick if you eat them raw.
Save RecipePin RecipePrint Recipe
Course: Appetizer
Cuisine: Mexican
Servings: 4 people
Author: Hank Shaw
Prep Time: 20 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 20 minutes minutes
Ingredients
- 1 pound squid, cleaned and diced
- 5 limes, zested and juiced
- 1 grapefruit, juiced
- 1 orange, juiced
- 2 lemons, juiced
- 1 small red onion, sliced thin
- 2 sweet red peppers, diced
- 1 or 2 hot chiles, such as habanero or serrano, minced
- 1/4 cup chopped cilantro
Instructions
Mix all the ingredients together except the cilantro and refrigerate at least 1 hour, and up to overnight. When you're ready to serve, mix in the cilantro and serve cold with tortilla chips.
Nutrition
Calories: 220kcal | Carbohydrates: 35g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 264mg | Sodium: 57mg | Potassium: 774mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2891IU | Vitamin C: 185mg | Calcium: 116mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!
Categorized as:
Featured, Fish, Mexican, Recipe
You May Also Like
Mexican
Sopa de Lima
Classic sopa de lima soup from the Yucatan typically uses chicken, but you can use any white meat, in this case, chachalaca, a chicken cousin.
Mexican
Pozole Verde
Pozole is a classic Mexican soup. This is the green version I make with pheasant or wild pig, hominy, tomatillos, green chiles and avocado. Damn good!
Mexican
Pork Chile Verde
Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.
Mexican
Mexican Mixiotes
Mixiotes are Mexico’s version of foods cooked in parchment. It’s an ancient, versatile way to cook. Here’s a recipe and some tips and tricks to make them at home.