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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFTo 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.
