appetizer, Brunch, Recipes, Salad, Seafood

Calamari Salad with Lime, Cilantro and Jalapeno

Calamari salad with parsley and lemon (click HERE for the recipe), is a favorite summer dish, that I like to serve on a hot summer day.

In the following recipe, I wanted to give the recipe another twist, by using cilantro instead of parsley, lime instead of lemon, and by adding a bit of jalapeno pepper to the mix. The result was a salad with bolder flavors and aroma, and with a nice touch of heat.

The calamari rings I’ve used here were smaller than I expected, but the unique texture of the calamari was there, and absorbed the flavors beautifully.

Serving the salad with cooked golden potatoes and cherry tomatoes, created a dish that was perfect for serving as a main dish for a light lunch. A smaller portion can also be served as a first course. Try it and enjoy.

 

 

Makes: 2-4

Prep time: 10 minutes

Cooking time: 12 minutes (including the potatoes)

 

Ingredients:

For the cooking liquid:

A handful of fresh cilantro

½ large juicy lime

½ jalapeno, cut into large pieces

1 garlic clove, roughly chopped

½ tsp salt

For the calamari salad:

Juice of ½ large lime

½ tsp salt

1 small garlic clove, finely chopped

¼ jalapeno, small chopped

10.6 oz (300 grams) frozen calamari rings, thawed and washed

½ bunch cilantro, washed and dried, roughly chopped

2 Tbs olive oil

1 Tbs capers

Freshly ground four peppers mix

For serving:

4-6 small golden potatoes

A handful of cherry tomatoes, cut in quarters

Lime wedges

 

  1. The cooking liquid: add the cilantro to a medium pot, squeeze in the lime, and add the squeezed lime to the pot. Add the jalapeno pieces, garlic, and salt. Bring to a boil over high heat. Lower the heat to medium-high, and cook for 2-3 minutes, to let the flavors develop.
  2. In a separate pot, cook the potatoes, in their skin, for about 10 minutes, or until they are soft but firm. Drain and bring to room temperate.
  3. The salad: meanwhile, in a medium bowl, mix the lime juice, salt, garlic and chopped jalapeno.
  4. Bring the cooking liquid to the boil, add the calamari and cook for 1 minute. Drain, discard the half lime, cilantro stems and jalapeno pieces, and add to the bowl with the lime juice while still warm. Cover the bowl and let sit, to cool down to room temperature, and absorb flavors. Mix, taste and adjust seasoning.
  5. Add the chopped cilantro, olive oil, capers, and ground pepper, and mix well.
  6. Peel the potatoes, cut into quarters and arrange on a serving plate, along with the cherry tomatoes. Spoon some of the liquid from the calamari salad over the potatoes and cherry tomatoes. Add the calamari salad in the middle, and serve.

24 thoughts on “Calamari Salad with Lime, Cilantro and Jalapeno”

  1. Ronit — this recipe is definitely one for us! We love all those ingredients (well, except the garlic) and I can only imagine these fresh flavors on our table. Soon, fresh calamari will be readily available again in the desert. Right now, I don’t feel comfortable buying them. (I know I can get them frozen, but it’s not the same.)

    Liked by 2 people

    1. Thank you David, I’m glad the recipe ticked the right buttons.
      I would also prefer fresh calamari, with the tentacles if possible, but the frozen is quite decent, and obviously less probed to spoilage. I like having a pack in the freezer, just in case…
      Hope you’ll find a good substitute for the garlic! 🙂

      Liked by 1 person

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