Ceviche De Calamari Recipe

Name: Ceviche De Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh calamari; 3/4 cup fresh lemon juice; 1/4 cup extra virgin olive oil or walnut oil; 2 tablespoons dry white wine or dry vermouth; 1/4 cup minced red onion or green onions; 1 teaspoon fresh thyme leaves; Salt and freshly ground black pepper; 1 thinly sliced Serrano Chile; 1/4 cup minced tomato; 2 tablespoons minced scallion; 2 tablespoons minced cilantro leaves; 1 ripe Haas avocado; 1 egg; 1/4 cup of flour; a little coconut milk to thin out batter if needed.; some thin sliced almonds; a little salt and white pepper

Servings: persons

1 1/2 pounds fresh calamari
3/4 cup fresh lemon juice
1/4 cup extra virgin olive oil or walnut oil
2 tablespoons dry white wine or dry vermouth
1/4 cup minced red onion or green onions
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
1 thinly sliced Serrano Chile
1/4 cup minced tomato
2 tablespoons minced scallion
2 tablespoons minced cilantro leaves
1 ripe Haas avocado
1 egg
1/4 cup of flour
a little coconut milk to thin out batter if needed.
some thin sliced almonds
a little salt and white pepper

1
Remove tentacles from Calamari and deep fry with pineapple. Cut Calamaris in half and score the surface of one side. Marinate Calamari in 1/2 the lime juice and 1/4 of olive oil. We are going to briefly sear the Calamari about 30 seconds on each side after marinating and then we will need to put chill them.
2
The rest of the Ceviche ingredients you are going to assemble together in a bowl. Cut flesh of half the Avocado into thumbnail sized pieces. Put in bowl last. After Calamari have been seared put in to Ceviche mix with the juice you marinated it in and gently mix and put in chiller.
3
In the mean time slice and core the pineapple.
4
Prepare the batter by mixing egg and then adding flour a little at a time until batter is a little too thick for coating. Add some coconut milk until the batter clings to the pineapple and not to run but also not to bunch up. Correct seasoning with salt and pepper. Coat the pineapple with batter and quickly dip one side into sliced almonds and immediately into deep fryer. You want to coat about 40% of the pineapple with the almonds on one side. There is no need to do both sides and no need to try and completely cover the pineapple. These will fry quickly, pull out of oil when golden brown. When done quickly batter the calamari tentacles and fry off till they rise to top of oil and are also golden brown.
5
Honey drizzle: Put 1/2 cup honey in pot and warm on top of stove with a little of the wine you may be serving or some of the coconut milk. Add a few sprigs of fresh thyme to mixture. You are going to let this mixture steep.
6
Pineapple slice on bottom, Ceviche in center of Pineapple slightly mounded with larger pieces of Calamari in center. Sprinkle on a few of the thin sliced or shaved almonds and drizzle ceviche with honey mixture. Be sure to drizzle plate with some of the honey Use fried pieces of Calamari tentacles if your intuition tells you they are needed.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds fresh calamari, 3/4 cup fresh lemon juice, 1/4 cup extra virgin olive oil or walnut oil, 2 tablespoons dry white wine or dry vermouth, and more.

Yes, Ceviche De Calamari falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche De Calamari

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