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Curried Calamari Ceviche with Mango and Avocado Recipe

Curried Calamari Ceviche with Mango and Avocado Recipe Recipe

  • 2 cups water, plus more for the ice water bath
  • 12 ounces cleaned calamari, bodies cut into 1/2-inch rings and tentacles left whole
  • 1/2 cup freshly squeezed grapefruit juice (from about 1 grapefruit)
  • 1/2 teaspoon finely grated lime zest
  • 1/2 cup freshly squeezed lime juice (from about 5 limes), plus more as needed
  • 1/2 small red onion, finely chopped
  • 2 tablespoons minced shallot (from about 1/2 medium shallot)
  • 1 medium garlic clove, minced
  • 1/2 serrano chile, stemmed, seeded, and minced
  • 1/4 teaspoon curry powder
  • 1 medium mango, peeled and cut into medium dice
  • 1/4 cup thinly sliced red radishes (from about 2 medium radishes)
  • Kosher salt
  • Freshly ground black pepper
  • 3 medium avocados
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