- Prep Time: 5 minutes
- Cook Time: 5 minutes
Perfect Chilli & Lime Squid Salad
With Summer around the corner it's time to ramp up salad options. Our chilli & lime squid salad is an amazing starter or shared plate that is ideal for cafes, pubs, clubs and restaurants. For best results marinate the squid overnight which will allow you to complete this dish well under 10 minutes. Our recipe serves 6. Often the best dishes are simple ones and this dish is a great example. Your patrons will love this!
For the chilli & lime squid salad
Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge. Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls. When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board. Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.
For our chilli & lime squid salad we use Pacific West’s super tender Squid Tubes.
Brand: Pacific West super tender
Product number: 5996
Sizes: U10, U5, U3
Pack size: 5kg
Country of origin: China
Recipe and image courtesy BBC good food