Squid Ceviche avec Mango pesto

Squid, raw mango and mustard, and if you manage to marry these together in harmony you will have a winner dish. That’s what I tried to do, keeping the squid simple and focus more on how its cooked and accompanied with a simple mango pesto. This will serve as a great palate cleanser or Amouse-Bouche in between the courses. Try this and of course you can substitute any seafood!

Squid Ceviche avec Mango pesto

3 tubes of medium sized squid cleaned (below explains how to prepare the squid)
2 tablespoon lime juice
2 tablespoon distilled white vinegar
1 teaspoon sugar
1 clove garlic crushed
salt to taste

Mango Pesto

12 almonds soaked overnight and peeled
2 sprigs of coriander leaves
1 clove of garlic
½ raw mango peeled and cubed
½ big red chilli cut big (not spicy one)
3 tablespoon olive oil
1 teaspoon white wine vinegar
½ teaspoon salt


Coriander leaves
Mustard oil


Preparing Squid

Slit the squid tubes in length to open it flat. Place the squid one over the other and roll it. Wrap it tight with a cling film and refrigerate it for 2 hours. Take the frozen squid out, remove the cling film and slice it thin with a sharp knife. Add lime-juice, vinegar, sugar, garlic, sugar and salt and mix well and keep it aside.

Bring water to boil, place the thinly sliced squid in a sieve and dip it in the boiling water for 15-20 seconds. Immediately remove the sives with the squid and dip it in cold water, so that it stops cooking. Drain the water completely and put it in to the bowl with the lime-vinegar mixture and keep it refrigerated for 15-20 mins for marinating.

Mango Pesto

Add all the ingredients in a blender and blitz it for 5-10 seconds depends on the blender you have. The consistency should be granular.

Discard the crushed garlic from marinade, drain the liquid and place the squid in a serving bowl. Place some mango pesto on top as shown in the pic and garnish with coriander leaves and a few drops of mustard oil

Categories: Travel Cuisine


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