Tangy Squid Salad with Lime, Fresh Chiles, and Roasted Peanuts

In a small bowl, whisk together 45 ml of fresh lime juice, 4 g of lime zest, 30 ml of fish sauce, 20 g of shaved palm sugar, 2 minced garlic cloves, and 2 sliced bird's eye chiles until the palm sugar is completely dissolved.

Lay the cleaned squid tubes flat on a cutting board, slit them open lengthwise along one seam to expose the inside surface, and score the inner flesh with a chef's knife in a diamond crosshatch pattern at 5 mm intervals, cutting halfway through the thickness.

Using the chef's knife, slice the scored squid tubes into bite-sized rectangles measuring 3 cm by 5 cm, and halve the tentacle clusters into small paired segments.

Bring 2000 ml of water and 15 g of fine sea salt to a rolling boil in a large pot over high heat until heavy bubbles break rapidly across the surface at 100°C (212°F).

Fill a mixing bowl with 1000 ml of cold water and 300 g of ice cubes to establish an immediate shock bath.

Drop the prepared squid pieces and tentacles into the boiling water and blanch for 60 to 75 seconds until the scored mantles curl tightly into rolls, the flesh turns entirely opaque and milky white throughout, and the internal temperature reaches at least 63°C (145°F) verified with a digital instant-read thermometer.

Remove the squid immediately from the boiling water using a slotted spoon and transfer directly into the ice water bath for 60 seconds to halt the cooking process completely.

Pour the chilled squid into a colander to drain away meltwater, then transfer onto paper towels and pat the surfaces completely dry.

Place the dried squid, 60 g of sliced shallots, 30 g of sliced scallions, 15 g of fresh cilantro leaves, and 10 g of torn mint leaves into a clean mixing bowl, pour over the prepared chile-lime dressing, and fold gently with a spatula until evenly coated.

Transfer the dressed salad onto a chilled serving platter, scatter 50 g of chopped roasted peanuts over top for texture, and serve immediately as a first course.