Calamari with a Mexican Salsa

Name: Calamari with a Mexican Salsa
Cuisine: African
Ingredients: 400 g large squid tubes; 15 ml olive oil; salt and pepper; lemon wedges to serve; 4 tomatoes, seeded and diced (blocks); 1 red onion, finely chopped; 1 avocado, sliced in blocks; 100 g corn kernels; 1 red chilli, seeded and finely chopped; 1 garlic clove, crushed; 75 ml lemon juice; 30 ml fresh coriander; 60 ml olive oil

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

Calamari is still a relatively inexpensive but delicious ingredient. Cook lots of it.

Ingredients

400 g large squid tubes
15 ml olive oil
salt and pepper

Africa
Americas
South Africa
Mexico
Fish course
Pescatarian
Gluten-free
Central America

Method

Combine all the salsa ingredients in a bowl and season. Transfer to your best platter.

Wash the calamari, and coat with olive oil. Heat a flat plate on the fire and cook until opaque. This should not take longer than 2 minutes. Please do not overcook!

Place calamari on top of Mexican salsa, drizzle with more oil if desired.

Serve hot with lemon wedges.