Shrimp And Calamari Salad

1. 1

   In a medium sauce pan, bring the vermouth and water to the simmer and add the calamari tubes. As soon as they start to shrink (45 seconds to a minute), turn and simmer another 30-45 seconds. Remove with slotted spoon to a medium bowl to cool. The tubes will be opaque, just barely cooked and still a bit rubbery.

2. 2

   Now add the chopped shrimp to the pan and let simmer for a couple minutes just until all sides start to turn pink. Again, the shrimp will be just barely cooked and will be brought to perfection with the overnight lime ceviche treatment that follows. Reserve the reduced cooking liquid.

3. 3

   Using your sharpest knife, slice the cooked calamari as thinly as possible and then combine with the rest of the ingredients except the lime and toss gently. Juice half the lime, toss gently, cover and refrigerate 24 hours.

4. 4

   2 hours before serving, juice the other half of the lime, toss gently and adjust the seasoning. Refrigerate until ready to serve along with a simple romaine salad with light vinaigrette and crusty baguette.

* Per serving · 4 servings · Values may vary.

No additional tips available.