Equipment
Ingredients
Main Components
- 680 g squid, cleaned
- 1 red pepper, seeded, cored, quartered vertically
- 3 corn, fresh ears
- 4 plum tomatoes, chopped
- ½ jalapeño, seeded and minced
Dressing and Seasoning
- 6 g chili powder
- 3 lime
- 60 ml olive oil
- 2 g salt
- 1 g cayenne
Garnish
- 3 g cilantro, minced
- 120 g tortilla chips, crushed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 383 kcal
- Protein
- 22 g
- Carbohydrates
- 38 g
- Fat
- 17 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 286 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 264 mg
- Potassium
- 748 mg
- Calcium
- 77 mg
- Iron
- 2.0 mg
- Magnesium
- 94 mg
- Phosphorus
- 391 mg
- Zinc
- 2.6 mg
- Vitamin A
- 103 mcg
- Vitamin C
- 59 mg
- Vitamin E
- 4.7 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.57 mg
- Niacin
- 4.8 mg
- Folate
- 67 mcg
- Water
- 239 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the grill or broiler to high heat (approximately 260°C/500°F).
In a mixing bowl, toss the cleaned squid with 6g of chili powder and the juice of one lime (approx 45ml).
Grill or broil the squid until it is fully seared and opaque, then remove from heat.
Grill the red pepper quarters until the skin is completely blackened.
Place the blackened peppers into a plastic bag, seal it, and let them steam for 10 minutes.
Slice the grilled squid into thin rings, leaving the tentacles whole.
Peel the charred skin off the steamed peppers and dice the remaining flesh.
Boil corn kernels in a saucepan of water for 5 minutes.
Drain the corn kernels thoroughly through a mesh strainer.
In a large bowl, combine the squid, diced peppers, corn, minced jalapeño, and chopped tomatoes.
Stir in 60ml of olive oil and the juice from the remaining two limes; season with salt and cayenne pepper to taste.
Transfer the mixture to a serving dish and garnish with minced cilantro and crushed tortilla chips.
Chef's Notes
- For the best texture, ensure your squid is cleaned thoroughly and pat it completely dry before marinating and grilling. Excess moisture will steam the squid rather than sear it.
- Don't overcrowd the grill when cooking the squid and peppers. Cook in batches if necessary to achieve a good char and prevent steaming.
- Taste and adjust the seasoning of the dressing before tossing with the salad. The heat from the cayenne and jalapeño can be adjusted to your preference.
- If you don't have fresh corn, you can use frozen corn kernels. Thaw them completely and pat them dry before boiling or lightly grilling.
- For an extra layer of flavor, you can lightly grill the corn on the cob before cutting off the kernels.
Storage
Refrigerator: 2 days — Store in an airtight container; chips will lose texture if stored with the salad.
Reheating: Best served cold or at room temperature.
Troubleshooting
Squid is rubbery and tough
Cause: Overcooked on the grill or broiler
Fix: Cannot be fixed
Prevention: Cook only until just opaque; squid cooks very quickly under high heat.
Cultural Context
This dish draws inspiration from the vibrant flavors of Southwestern cuisine, characterized by its use of chili peppers, corn, tomatoes, and lime. It often incorporates grilling techniques, reflecting the outdoor cooking traditions of the region, and is a refreshing take on seafood that highlights fresh ingredients.
