SQUID CERVICHE VERDE

By BobD

Ingredients

• 1 pound cleaned squid, in 1/2-inch rings
• 1 chopped jalapeno pepper
• 3 cloves garlic
• 1 teaspoon dry oregano, preferably Mexican
• 1/4 cup red wine vinegar
• 1 cup loosely packed flat leaf parsley leaves, finely chopped
• 1 cup loosely packed cilantro leaves, finely chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lime juice
• Salt and freshly ground black pepper to taste

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Bring a pot of water to a boil, add squid and cook 30 seconds. Drain, and place in ice water.

Place jalapeno pepper, garlic, oregano, vinegar and 1/4 cup water in a blender, and puree.

Transfer to a bowl, and add parsley, cilantro, olive oil and lime juice. Season to taste with salt and pepper. Drain squid, and add.

Marinate 15 minutes, then serve.