James's Cobo Mexican Squid Salad
Salt as needed
2 lb squid with tentacles cleaned
1/2 cup chopped red onion
1 cup chopped seeded plum tomatoes
4 x garlic cloves minced
1/4 cup minced cilantro
1 tsp fresh Mexican oregano leaves crushed
3 tbl lemon juice
1 tbl olive oil
1 tsp minced jalapeno
Lettuce leaves
Lemon and lime slices
Method :
Bring water to boil in a 4-quart saucepan and add salt.
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.
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.
This recipe yields 8 servings.