• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast
Home » Mexican » Squid Ceviche

Squid Ceviche

By Hank Shaw on June 9, 2017, Updated June 12, 2020 - 8 Comments

Jump to Recipe Pin Recipe Comment
4 from 8 votes
squid ceviche in bowl
Print Friendly, PDF & Email
squid ceviche in bowl
Photo by Holly A. Heyser

This is the first squid recipe on this website, not because I don’t like calamari, but because I’d not caught them myself until now.

How did I catch my little squiddies? Not with a jig on a dock in the Pacific Northwest — I still need to do that someday — but in a recreational shrimp net in Mobile Bay, Alabama.

I had no idea you could still do this, but my friend Joe Baya from the magazine Great Days Outdoors showed me around his turf recently, and one of the things he was most eager to show me was recreational shrimpin’; even though I don’t normally drop my “g’s” on gerunds, I can’t bring myself to say “shrimpin-g.” Just seems wrong somehow.

Look for a full account of our trip soon, but suffice to say that among the many shrimp we caught, there were quite a few little squid. I am not totally sure of the species, but if I had to guess it would be Lolliguncula brevis, the brief squid. Anyway, this is what they look like:

Fresh squid ready for turning into ceviche
Photo by Hank Shaw

I wasn’t initially sure how I’d cook them, as there are so many ways. But I took them back to California with me, and since it’s been hot here, I chose ceviche. Yep. Squid ceviche, or as it’s called in Mexico, ceviche de calamar. Far more popular there than here, it’s raw squid “cooked” by citrus juice. (For discussions of ceviche safety, read this article)

You can find frozen squid in most supermarkets, and if you have an exceptional fish market near you, you can sometimes find them fresh. If they are fresh (or, likely, thawed) look at the eyes: They need to look clean and clear, not like they have cataracts; this is a sign of age. The calamari should be wet and happy looking, not dried out. And there should be just an oceanic aroma, not a bait stink.

As for the ceviche itself, you’ll need lots of citrus. Lime juice is traditional, but I like a mix. Some fresh hot chiles is a good idea, and red onion is essential. Cilantro goes in when you serve.

Calamari as ceviche is fun and different. Slightly slippery, a bit crunchy almost. It really goes well with diced sweet peppers, which is an ingredient I don’t normally put in my ceviche. Served on crackers or tortilla chips, it’s a great summer appetizer or light supper.

squid ceviche in bowl
Print Recipe
4 from 8 votes

Ceviche de Calamar, Squid Ceviche

Any kind of squid you can find will work here, and of course you can substitute many kinds of fish, too. Just be sure to flash freeze your fish first, as some species can carry parasites that can make you sick if you eat them raw. 
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Servings: 4 people
Calories: 220kcal
Author: Hank Shaw

Ingredients

  • 1 pound squid, cleaned and diced
  • 5 limes, zested and juiced
  • 1 grapefruit, juiced
  • 1 orange, juiced
  • 2 lemons, juiced
  • 1 small red onion, sliced thin
  • 2 sweet red peppers, diced
  • 1 or 2 hot chiles, such as habanero or serrano, minced
  • 1/4 cup chopped cilantro

Instructions

  • Mix all the ingredients together except the cilantro and refrigerate at least 1 hour, and up to overnight. When you're ready to serve, mix in the cilantro and serve cold with tortilla chips. 

Nutrition

Calories: 220kcal | Carbohydrates: 35g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 264mg | Sodium: 57mg | Potassium: 774mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2891IU | Vitamin C: 185mg | Calcium: 116mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

Thanks for Sharing This!

1.1K shares

Filed Under: Featured, Fish, Mexican, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for JayJay says

    October 28, 2020 at 12:40 pm

    Unlike most other types of seafood used in ceviche, squid should not be left in the marinade any longer than two hours, let alone overnight, as it will overcook and become tough as a rubber ball. The cilantro is perfectly acceptable to put directly in the marinade. Its flavor will infuse the marinade and penetrate the other ingredients. But that’s up to you. Dicing the squid is an odd choice. You’d slice it into rings and/or strips. I’ve never heard of anyone dicing squid in my life, for any purpose, because it would take a lot away from the texture and presentation.

    Reply
  2. Avatar for Henry RussHenry Russ says

    December 28, 2019 at 5:06 pm

    Hey Hank,
    My name is Henry though I’ve been called Hank a lot in my life. I was trying to look up a recipe for squid ceviche and somehow found your site. Cool. When I was in college in Minnesota at St. John’s class of ‘76 I was an English and Philosphy major with a History minor so I wanted to be called Henry, nothing against Hank, but the former has more literary cred haha. But it didn’t take very long for those Minnesotans to start calling me Hank. I joked it was like a flock a geese going overhead. Hank, Hank, Hank! Hahahaha. I look forward to your correspondence. Have a very Happy, Healthy, and Prosperous New Year my friend. Henry Russ.

    Reply
  3. Avatar for GuyGuy says

    June 15, 2017 at 12:09 pm

    Hank great ceviche recipe I will have to try it. Good to see some squid recipes on here. Know I have mentioned this before and also know your love of all things sausage, so here is one for you. Try making Calamari Sausages. I have done this a few time now for parties and are a hit. I use the squid body as a casing, pipe in the sausage mix (you imagination here) toothpick the de-beaked head to plug the end, squeeze of lemon, little olive oil, & dash of paprika on top and then to the grill where your squids will come to life with the sizzle of the BBQ plumping up just like a sausage and squirting all over, instead of ink of course, it is the sausage juices. Yummmy!

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 15, 2017 at 12:16 pm

      Guy: Cool idea! I’ve seen this in some Sicilian cookbooks…

      Reply
  4. Avatar for ArcherArcher says

    June 13, 2017 at 12:33 am

    I love a good squid dish but I haven’t tried it. I only go for barbecued but will love to try this.

    Reply
  5. Avatar for Joshua SchrecengostJoshua Schrecengost says

    June 10, 2017 at 8:36 pm

    Gotcha. I read up on freshwater ceviche. Thanks!

    Reply
  6. Avatar for Hank ShawHank Shaw says

    June 10, 2017 at 11:56 am

    Joshua: Sure, you can use those IF you freeze the fish first. Freshwater fish can carry larval tapeworms, and that’s no bueno. Read that link on making ceviche safely for more details.

    Reply
  7. Avatar for Joshua SchrecengostJoshua Schrecengost says

    June 9, 2017 at 7:57 pm

    Cool addition to your site Hank. There are not many opportunities to procure squid in Montana. Perhaps trout or perch?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

1.1K shares
  • Print
  • Pinterest
  • 36Facebook
  • WhatsApp
  • Save
  • Email
1.1K shares
  • 36