Squid, Fried Plantain and Mango Salad with Fresh Mi

Name: Squid, Fried Plantain and Mango Salad with Fresh Mint & Smoked Chile Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peanut oil; 2 green plantains, peeled and sliced very thin on a mandolin; 8 whole squid, skinned and cleaned; Pure olive oil; Salt and pepper; 2 ripe mangoes, peeled and diced; 4 cups arugula leaves; 1 red bell pepper, seeded and diced; 8 fresh mint leaves, cut into chiffonade; 1/4 cup rice wine vinegar; 1/3 cup extra virgin olive oil; 1 teaspoon pureed canned chipotle pepper; 1 tablespoon honey; 1/4 cup fresh mint leaves, cut into chiffonade; 2 tablespoons chopped cilantro; Salt and freshly ground pepper

Servings: persons

2 cups peanut oil
2 green plantains, peeled and sliced very thin on a mandolin
8 whole squid, skinned and cleaned
Pure olive oil
Salt and pepper
2 ripe mangoes, peeled and diced
4 cups arugula leaves
1 red bell pepper, seeded and diced
8 fresh mint leaves, cut into chiffonade
1/4 cup rice wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon pureed canned chipotle pepper
1 tablespoon honey
1/4 cup fresh mint leaves, cut into chiffonade
2 tablespoons chopped cilantro
Salt and freshly ground pepper

1
Heat the peanut oil in a large skillet over high heat to 375 degrees F. Fry the plantain slices in batches until crisp.
2
Drain on paper towels and reserve.
3
Heat a grill or grill pan.
4
Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side.
5
Cut into 2-inch pieces.
6
Combine all ingredients in a blender and blend until smooth.
7
Season with salt and pepper.
8
Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl.
9
Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves.

911

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 2 cups peanut oil, 2 green plantains, peeled and sliced very thin on a mandolin, 8 whole squid, skinned and cleaned, Pure olive oil, and more.

Yes, Squid, Fried Plantain and Mango Salad with Fresh Mint & Smoked Chile Vinaigrette 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!

Squid, Fried Plantain and Mango Salad with Fresh Mint & Smoked Chile Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions