Squid Ceviche

4 from 8 votes
Comment
Jump to Recipe

As an Amazon Associate I earn from qualifying purchases.

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
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. 
Course: Appetizer
Cuisine: Mexican
Servings: 4 people
Author: Hank Shaw
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

You May Also Like

Chacales

Chacales are roasted, dried and cracked corn typically cooked in soups. Also called chichales or chuales, it makes a great meatless soup for Lent.

Caldo de Queso

How to make classic Sonoran caldo de queso, a cheese soup with a rich broth, roasted chiles, potatoes and chunks of cheese.

Huitlacoche Quesadilla

A recipe for huitlacoche quesadillas. Huitlacoche, “corn smut,” is a mushroom that grows on corn, and is amazing cooked with chile and onion on a tortilla.

How to Make Chipotles

How to make chipotles at home. You need ripe jalapenos, a smoker, and time. They’re easy to make, and store well.

About 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.

Leave a comment

Your email address will not be published.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

Recipe Rating