المكونات

  • Limes 2
  • Tomatillos 340g
  • SpinneysFOOD Fresh Coriander 2 handfuls
  • Jalapeño chilli 1
  • Garlic clove 1
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • Cleaned squid 200g
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tsp
  • Spanish smoked paprika 1 tsp
  • Firm white fish 250g
  • Nachos 250g

Nutrition (Per serving)

  • سعرات حرارية 294
  • دهون 12.3g
  • المشبعة 4.7g
  • بروتين 24.3g
  • الكربوهيدرات 24.1g
  • السكريات 0.8g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Salsa verde squid ceviche

Latin American 20 Mins Prep · 5 Mins Cook


  1. To make the salsa verde, start by squeezing one lime. Place 125ml of lime juice, the tomatillos, a handful of coriander, jalapeño, garlic and ½ tsp of salt in a blender and blitz until slightly runny but still chunky.
  2. Using a very sharp paring knife, score one side of the squid in a diamond pattern.
  3. Heat the oil in a large non-stick or cast-iron pan over a medium-high heat. Add in the paprika and cook for 30 seconds before adding in the scored squid and tentacles. Season with the rest of the salt and sauté for 2 minutes or until opaque.
  4. Slice the white fish (halibut or cod) into 2cm cubes and divide between 4 serving plates.
  5. Top with the salsa verde, paprika squid, a drizzle of the leftover oil from the pan and a handful of coriander.
  6. Serve with lime wedges and nachos.