Curried Calamari Ceviche with Mango and Avocado

Curried Calamari Ceviche with Mango and Avocado
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  • 3 medium avocados
  • Freshly ground black pepper
  • Kosher salt
  • ¼ cup thinly sliced red radishes (from about 2 medium radishes)
  • 1 medium mango, peeled and cut into medium dice
  • ¼ teaspoon curry powder
  • ½ serrano chile, stemmed, seeded, and minced
  • + 8 more ingredients
    • 1 medium garlic clove, minced
    • 2 tablespoons minced shallot (from about ½ medium shallot)
    • ½ small red onion, finely chopped
    • ½ cup freshly squeezed lime juice (from about 5 limes), plus more as needed
    • ½ teaspoon finely grated lime zest
    • ½ cup freshly squeezed grapefruit juice (from about 1 grapefruit)
    • 12 ounces cleaned calamari, bodies cut into ½-inch rings and tentacles left whole
    • 2 cups water, plus more for the ice water bath

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring the measured water to a boil over high heat in a medium saucepan. Add the calamari, stir, and cook until just opaque, about 1 minute. Remove with a slotted spoon to the ice water bath and let cool, ab...

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