Salsa verde squid ceviche

Salsa verde squid ceviche

Latin American
20 mins Prep · 5 mins Cook

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

Created by Spinneys
Prep time 20 minutes
Cook time 5 minutes
Serves 4
Cuisine Latin American
Diet High-protein
Preparation Easy
Nutrition (per serving)
Calories 294
Fat 12.3g
Saturates 4.7g
Protein 24.3g
Carbs 24.1g
Sugars 0.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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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.