Cocktail de Calamares

Squid Cocktail


Preparation info

  • Difficulty


  • Four

    6 ounce servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Squid Cocktail is another of those popular foods you can buy and enjoy near the beach in the Caribbean city of Cartagena de Indias. One of the tricks with squid is to either keep it over heat for less than one minute, or let it cook for a long time, about one hour, to delight in a soft and not chewy meal. After that trick is taken care of, you can enjoy one of the most versatile and delicious foods that is readily available year-round.


  • 1 pound raw squid rings, cleaned
  • ¾ cup lime juice
  • ¼ cup minced onion
  • ¼ cup minced cilantro
  • ¼ cup olive oil
  • ¼ cup ketchup
  • 2 teaspoons minced parsley
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic paste
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon Tabasco sauce
  • Lettuce leaves, for serving
  • Saltine crackers, for serving


  1. Place the squid and ½ cup of lime juice in a nonreactive bowl. Set aside in the refrigerator for 1 hour.
  2. Drain the lime juice from the squid and discard the juice.
  3. In a 1-quart pot, bring 3 cups of water to a boil. Turn off the heat and drop the squid in the pot. Cover and let them sit in the hot water for 30 seconds. Drain the squid and discard the water. Place the squid in a clean, nonreactive bowl.
  4. Add the remaining ¼ cup of lime juice, the onion, cilantro, oil, ketchup, parsley, Worcestershire, garlic, salt, pepper, and Tabasco, and refrigerate for 15 minutes or more.
  5. Serve over lettuce leaves and with saltine crackers.