INGREDIENTS
5½ oz. squid, cleaned
1 6-oz. white fish fillet
12 shrimp (prawns), blanched
7 oz. cooked octopus, thinly sliced
12 scallops, cleaned
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, very finely chopped
2 tsp. chipped limo chile
Juice of 20 small lemons
1 tsp. chopped culantro or cilantro leaves
2 or 3 ice cubes
1 red onion, sliced into half-moon crescents
1 corncob, cooked and kernels removed
Half sweet potato, boiled and cut into 8 slices
PREPARATION
• Put the squid in the boiling water for 40 seconds. Drain and cut in Œ-inch rings.
• Cut the fish into Ÿ-inch cubes and place in a bowl with the shrimp, squid, octopus and scallops. Season with the salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
• Pour over the lemon juice and add the culantro or cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
• Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
This article appears in May 2015.