When making ceviche, it’s important that the fish and seafood you are using are as fresh as can be because there’s no hiding behind char lines and extra flavouring
|Prep time||20 minutes|
|Cook time||5 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.
Using a very sharp paring knife, score one side of the squid in a diamond pattern.
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.
Slice the white fish (halibut or cod) into 2cm cubes and divide between 4 serving plates.
Top with the salsa verde, paprika squid, a drizzle of the leftover oil from the pan and a handful of coriander.
Serve with lime wedges and nachos.