Poached Squid Salad with Lime and Jicama Recipe

Name: Poached Squid Salad with Lime and Jicama
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds squid, cleaned and sliced; 1 recipe quick court bouillon; 1/4 cup lime juice; 3/4 cup extra-virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly-ground pepper; 1 jicama, peeled and cut into julienne; 1 red pepper, minced; 2 serrano chiles, stemmed, seeded if desired and minced; 6 scallions, sliced thinly; 2 Italian Roma tomatoes, seeded and diced; 1/2 bunch cilantro, washed and chopped; 1 head Romaine lettuce, washed, separated into leaves, and dried; 1 quart cold water; 1 onion, chopped coarsely; 1 bay leaf; 10 peppercorns; 1 tablespoon salt; 1/4 cup vinegar or 3/4 cup dry white wine

Servings: persons

1 1/2 pounds squid, cleaned and sliced
1 recipe quick court bouillon
1/4 cup lime juice
3/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly-ground pepper
1 jicama, peeled and cut into julienne
1 red pepper, minced
2 serrano chiles, stemmed, seeded if desired and minced
6 scallions, sliced thinly
2 Italian Roma tomatoes, seeded and diced
1/2 bunch cilantro, washed and chopped
1 head Romaine lettuce, washed, separated into leaves, and dried
1 quart cold water
1 onion, chopped coarsely
1 bay leaf
10 peppercorns
1 tablespoon salt
1/4 cup vinegar or 3/4 cup dry white wine

1
Place squid in medium saucepan.
2
Strain hot court bouillon over the squid.
3
Turn heat on low so that liquid steams but does not simmer, for 1 minute.
4
Taste a squid ring: it should be just opaque and tender.
5
If still chewy and translucent, cook for another 30 seconds to 1 minute but no longer.
6
Drain squid and place in large bowl.
7
Place lime juice in small bowl and drizzle in olive oil while whisking so as to form an emulsion.
8
Pour vinaigrette over squid and stir to combine.
9
Add all remaining ingredients except cilantro and lettuce, and stir well.
10
Can be served immediately or held up to one day in refrigerator.
11
Stir in cilantro immediately before serving.
12
Serve on leaves of Romaine lettuce arranged on chilled plates.
13
Bring all ingredients to a boil in a medium sauce pan, lower to a simmer, and cook 15 to 20 minutes.
14
Strain hot court-bouillon over squid.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 1/2 pounds squid, cleaned and sliced, 1 recipe quick court bouillon, 1/4 cup lime juice, 3/4 cup extra-virgin olive oil, and more.

Yes, Poached Squid Salad with Lime and Jicama 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.

That's it — enjoy your meal!

Poached Squid Salad with Lime and Jicama

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions