Equipment
* optional
Ingredients
Mojo Citrus Marinade & Dressing
- 60 ml orange juice, freshly squeezed
- 45 ml lime juice, freshly squeezed
- 30 ml lemon juice, freshly squeezed
- 3 garlic, minced
- 60 ml extra virgin olive oil
- 2 g ground cumin
- 4 g sea salt
- 2 g black pepper, freshly cracked
The Squid
- 600 g squid, cleaned tubes and tentacles
- 15 ml olive oil
Roasted Pepper & Pomegranate Salad
- 2 red bell pepper
- 2 yellow bell pepper
- 1 poblano pepper
- 100 g pomegranate seeds, fresh
- 50 g red onion, thinly sliced
- 15 g fresh mint, roughly chopped
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Preheat oven to 230°C/450°F or prepare a gas burner. Roast the whole red, yellow, and poblano peppers directly over the flame or on a baking sheet in the oven until the skins are blackened and blistered all over.
Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a plate. Let them steam for 15 minutes to loosen the skins.
In a medium mixing bowl, whisk together the orange juice, lime juice, lemon juice, minced garlic, cumin, salt, and black pepper. Slowly whisk in the extra virgin olive oil to emulsify. Reserve half of this mixture in a separate container for the salad dressing.
Score the cleaned squid tubes in a crosshatch pattern without cutting all the way through, then slice into thick ribbons. Toss the squid with the remaining half of the citrus marinade. Let sit at room temperature for 15 minutes. Ensure raw seafood is handled with clean utensils to prevent cross-contamination.
Peel the blackened skins from the rested peppers, discard the seeds and stems, and slice the flesh into thin strips. In a large bowl, toss the pepper strips with the thinly sliced red onion, pomegranate seeds, mint, cilantro, and the reserved citrus dressing.
Heat a grill or grill pan over high heat until smoking hot. Lightly oil the grates. Grill the marinated squid ribbons and tentacles in batches for 1 to 2 minutes per side until opaque, curling, and lightly charred. Ensure the squid reaches an internal temperature of 74°C/165°F. Do not overcook.
Arrange the vibrant roasted pepper and pomegranate salad across a large serving platter. Top immediately with the warm grilled squid and serve.
Chef's Notes
- Scoring the squid not only creates beautiful curling shapes when it hits the hot grill but also increases the surface area for the citrus marinade to cling to.
- Do not wash the roasted peppers under running water to remove the skins. Doing so washes away the precious smoky essential oils developed during roasting.
- To extract pomegranate seeds without the mess, score the fruit around its equator, twist to separate the halves, and vigorously tap the back of each half with a wooden spoon over a wide bowl.
- The high acidity in the mojo-style marinade will begin to chemically cook the squid, similar to a ceviche, if left too long. Keep marination strictly under 20 minutes to preserve a tender bite upon grilling.
Storage
Refrigerator: 2 days — Store squid and salad separately; squid may become rubbery upon reheating
Reheating: Serve chilled or at room temperature. If reheating squid, flash heat in a hot pan for 30 seconds.
