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Cabo Squid Salad

Time 35 minutes
Yields Serves 8
Cabo Squid Salad
1

Bring water to boil in a 4-quart saucepan and add salt.

2

Meanwhile, cut the squid crosswise into 1-inch pieces. If the tentacles are small, leave them whole. Add the squid to the pot and cook about 1 minute. The edges of the squid will begin to curl, and it will become opaque. Drain. Place the squid in a large bowl and let cool.

3

Add the onion, tomatoes, garlic, cilantro, oregano, lemon juice, olive oil and jalapeno to the squid, and stir to combine. Add salt to taste. Let the salad stand 15 minutes to let the flavors meld. Serve the salad on lettuce leaves along with lemon and lime slices.


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