CEVICHE VERDE (squid ceviche with herbs, for four)


1 pound cleaned squid, in ½ inch rings

1 chopped jalapeno chile

3 cloves garlic

1 teaspoon dry oregano, preferably Mexican

¼ cup red wine vinegar

1 cup loosely packed flat-leaf parsley leaves, finely chopped

1 cup loosely packed cilantro leaves, finely chopped

½ cup extra-virgin olive oil

¼ cup lime juice

Mexican hot sauce to taste

salt and freshly ground black pepper to taste


  1. Bring a pot of water to a boil, add squid and cook 30 seconds. Drain and place in ice water.
  1. Place jalapeno pepper, garlic, oregano, vinegar and ¼ cup water in a blender and puree. Transfer to a bowl and add parsley, cilantro, olive oil and lime juice.  Season to taste with hot sauce, salt and pepper.  Drain squid and add to bowl.  Marinate 15 minutes and serve.


from Florence Fabricant, The New York Times Seafood Cookbook

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