Curried Calamari Ceviche with Mango and Avocado Recipe Recipe

Name: Curried Calamari Ceviche with Mango and Avocado Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water, plus more for the ice water bath; 12 ounces cleaned calamari, bodies cut into 1/2-inch rings and tentacles left whole; 1/2 cup freshly squeezed grapefruit juice (from about 1 grapefruit); 1/2 teaspoon finely grated lime zest; 1/2 cup freshly squeezed lime juice (from about 5 limes), plus more as needed; 1/2 small red onion, finely chopped; 2 tablespoons minced shallot (from about 1/2 medium shallot); 1 medium garlic clove, minced; 1/2 serrano chile, stemmed, seeded, and minced; 1/4 teaspoon curry powder; 1 medium mango, peeled and cut into medium dice; 1/4 cup thinly sliced red radishes (from about 2 medium radishes); Kosher salt; Freshly ground black pepper; 3 medium avocados

Servings: persons

2 cups water, plus more for the ice water bath
12 ounces cleaned calamari, bodies cut into 1/2-inch rings and tentacles left whole
1/2 cup freshly squeezed grapefruit juice (from about 1 grapefruit)
1/2 teaspoon finely grated lime zest
1/2 cup freshly squeezed lime juice (from about 5 limes), plus more as needed
1/2 small red onion, finely chopped
2 tablespoons minced shallot (from about 1/2 medium shallot)
1 medium garlic clove, minced
1/2 serrano chile, stemmed, seeded, and minced
1/4 teaspoon curry powder
1 medium mango, peeled and cut into medium dice
1/4 cup thinly sliced red radishes (from about 2 medium radishes)
Kosher salt
Freshly ground black pepper
3 medium avocados

1
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
2
Bring the measured water to a boil over high heat in a medium saucepan.
3
Add the calamari, stir, and cook until just opaque, about 1 minute.
4
Remove with a slotted spoon to the ice water bath and let cool, about 4 to 5 minutes.
5
Remove the calamari from the ice water bath and spread out on a clean kitchen towel or paper towels to dry.
6
Place the grapefruit juice, lime zest, lime juice, onion, shallot, garlic, serrano, and curry powder in a large, nonreactive bowl and stir to combine.
7
Add the dry calamari, mango, and radishes, season with salt and pepper, and stir to combine.
8
Cover and refrigerate for at least 2 hours and up to 6 hours.
9
Taste and season with additional salt, pepper, and lime juice as needed.
10
Peel the avocados, cut them in half, and .
11
To serve, mound about a quarter of the ceviche onto each avocado half.

kcal

Calories

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Protein

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 15 ingredients. The key ingredients include: 2 cups water, plus more for the ice water bath, 12 ounces cleaned calamari, bodies cut into 1/2-inch rings and tentacles left whole, 1/2 cup freshly squeezed grapefruit juice (from about 1 grapefruit), 1/2 teaspoon finely grated lime zest, and more.

Yes, Curried Calamari Ceviche with Mango and Avocado Recipe 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.

Curried Calamari Ceviche with Mango and Avocado Recipe

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