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1 pound squid, cleaned and cut into rings and tentacles
1 cup dry white wine
1 cup water
1/4 cup vegetable oil
1 lemon, juiced
1 cup chopped celery
1/2 bunch chopped fresh cilantro
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped cucumber
1 bunch fresh green onions, chopped
1 clove garlic, minced
1 cup jicama, peeled and shredded
salt and pepper to taste
Directions
1 Poach calamari in wine and water over medium heat until rings turn opaque in color. Drain and set aside to cool.
2 In a large bowl, combine the calamari, vegetable oil, lemon juice, lime juice, celery, cilantro, green bell pepper, red bell pepper, cucumber, green onions, jalapeno, garlic, salt and pepper. Mix well and refrigerate until chilled. Serve over fresh salad greens if desired.
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