20 minDifficulty EasySalads & light mealsMain ingredients 🥩bigfin reef squidyuja ponzushallotCheongyang chilicherry tomatored radishgreen onioncapersparsleylemon juicedillextra virgin olive oilTags 🏷️Seafood DishesAppetizerhome party
Detailed recipeQuick recipeIngredients needed 🛒2 servingsHalf a body of bigfin reef squidSalt, to tastePepper, to taste3 tbsp yuja ponzu3 tbsp extra virgin olive oil1/2 shallot1 Cheongyang chili3-4 cherry tomatoesA little red radish (radish)2 stalks green onion1 tbsp capers1 tsp chopped parsley1 tbsp lemon juiceA little dillRecipe 🍳Season the bigfin reef squid body (with internal organs and tentacles removed) with salt and pepper.Using a torch, lightly grill only the skin side of the squid until golden brown to impart a smoky flavor.Slice the grilled squid thinly, keeping the inside raw.Finely chop the shallot and Cheongyang chili, thinly slice the cherry tomatoes and red radish, and slice the green onion into small rings.In a bowl, combine the chopped vegetables, capers, and parsley, then mix in the yuja ponzu, olive oil, and lemon juice to make the sauce.Gently toss the sliced squid with the prepared sauce.Plate the ceviche, top with fresh dill, and finish with a drizzle of extra virgin olive oil.Season the squid with salt and pepper, then torch only the outer skin.Slice the squid thinly and set aside.Prep the vegetables: shallot, chili, tomatoes, radish, and green onion into appropriate sizes.Mix yuja ponzu, olive oil, and lemon juice with the vegetables to make the sauce.Toss the squid with the sauce, then garnish with dill and olive oil.Cooking tips 💡The key is to torch only the surface quickly, as cooking the inside will make the squid tough.If you prefer less heat, substitute Cheongyang chili with bell pepper or cucumber.For best flavor, refrigerate briefly to chill before serving.Recommended for 🙋⭐Those looking for an elegant white wine pairing.⭐Those who want to enjoy bigfin reef squid in a dish other than raw.