If you’re a fan of the fried calamari you get off the appetizer menu of your favorite restaurant, you’ll love this mango and calamari ceviche as a fresh twist that is totally Paleo friendly. Calamari is the name given to squid when it’s served as food. Calamari is quite neutral in flavor, but has a wonderful firm texture that is quite reminiscent of pasta. Squid is also a great source of protein, phosphorus, vitamin B-12, riboflavin, zinc, niacin, and other important vitamins and minerals. This Mango and Calamari Ceviche recipe uses the acidity of lime juice to cook the calamari after its been boiled for a minute. The zesty flavors of curry, garlic, peppers, and mango result in a flavor combination that is out of this world!
If you enjoyed this Mango and Calamari Ceviche recipe, try our Easy Ceviche recipe next time. For more FREE Paleo seafood recipes, check out our PaleoPlan recipe center!
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Mango and Calamari Ceviche
Servings 4
Total Time: 2 hours
Cook Time: 25 minutes
Passive Time: 2 hours
Nutrition Information
calories 140
carbohydrate 17g
protein 14.1g
fat 1.5g
cholesterol 198mg
sodium 40mg
potassium 415mg
fiber 1.7g
sugar 11.5g
Ingredients
- 12 ounce(s) calamari cleaned, (substitute with scallops or shrimp if you don't like squid)
- 1/2 cup(s) lime juice
- 1/2 cup(s) orange juice
- 1 teaspoon(s) lime zest
- 1/4 teaspoon(s) curry powder
- 1 medium mango(s) peeled and cut into cubes
- 1/2 small onion(s), red finely chopped
- 1 medium garlic clove(s) minced
- 1 medium jalapeno pepper(s) seeded and minced
- 1/2 medium bell pepper(s) finely chopped
- 1/4 cup(s) cilantro, fresh chopped
- 1 teaspoon(s) sea salt
- 1 teaspoon(s) black pepper freshly ground
Instructions
- Bring a large pot of water to a boil (do not add salt). While waiting for the water to boil, fill a large bowl with ice and fill halfway with water.
- When the water is boiling, add the calamari and stir. Cook for 1 minute, remove with a slotted spoon and immediately transfer to the ice water.
- Let it sit in the ice bath for about 5 minutes and then lay the pieces on a layer of paper towels.
- Combine the remaining ingredients in a large bowl, add the calamari, and season with salt and pepper.
- Cover and refrigerate for 2 hours or more before serving.
- Serve with additional cilantro and lime wedges.