Tropical Pan-Asian Calamari Salad
Serves: 6 servings
Forget fried calamari, this Tropical Pan-Asian Calamari Salad is where it's at! Fresh From Florida ingredients and a flavorful Asian-inspired marinade make this a show-stopping dish sure to impress.
  • 1 ½ pounds calamari (squid), cleaned
  • 2 tablespoons light or low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 large Florida garlic clove, minced
  • 1 teaspoon Florida ginger root, fresh, minced
  • 1 small Florida red onion, halved lengthwise, then thinly sliced across (about 1 cup)
  • 1 Florida red bell pepper sliced paper thin
  • ¼ cup Florida cilantro, fresh, chopped
  • 1 teaspoon crushed red pepper flakes (if you like it spicy)
  • 2 cups seedless Florida watermelon, cut into small pieces
  • Salt and fresh ground pepper to taste
  1. Clean and rinse squid under cold running water, lightly pat dry with clean paper towels, cut tentacles and bodies into the same size, about ⅓ inch wide.
  2. Quickly cook squid in a 5- to 6-quart pot of rapidly boiling salted water, until opaque (this only takes 30 to 40 seconds).
  3. Drain and immediately immerse in a bath of ice water to stop cooking.
  4. In a mixing bowl, whisk together soy sauce, rice wine vinegar, garlic, ginger, sesame oil and pepper (red and black).
  5. Let stand at room temperature for 5 minutes.
  6. Meanwhile, combine squid, bell pepper, watermelon and cilantro in a large bowl.
  7. Toss with dressing, and allow to marinate at least 15 minutes.
  8. Garnish with pepper curls and fresh cilantro.
Recipe from Fresh From Florida:
Recipe by Take A Bite Out of Boca at