Ingredients
- 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)
- 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."
Salsa verde squid ceviche
Latin American 20 Mins Prep · 5 Mins Cook
- 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.