Cabo Squid Salad Recipe

• Salt as needed
• 2 lb squid with tentacles cleaned
• 1/2 c. minced red onion
• 1 c. minced seeded plum tomatoes
• 4 x garlic cloves chopped
• 1/4 c. chopped cilantro
• 1 tsp fresh Mexican oregano leaves crushed
• 3 Tbsp. lemon juice
• 1 Tbsp. extra virgin olive oil
• 1 tsp chopped jalapeno Lettuce leaves Lemon and lime slices

1. Bring water to boil in a 4-qt saucepan and add in salt.
2. Meanwhile, cut the squid crosswise into 1-inch pcs.
3. If the tentacles are small, leave them whole.
4. Add in the squid to the pot and cook about 1 minute.
5. The edges of the squid will begin to curl, and it will become opaque.
6. Drain.
7. Place the squid in a large bowl and let cold.
8. Add in the onion, tomatoes, garlic, cilantro, oregano, lemon juice, extra virgin olive oil and jalapeno to the squid, and stir to combine.
9. Add in salt to taste.
10. Let the salad stand 15 min to let the flavors meld.
11. Serve the salad on lettuce leaves along with lemon and lime slices.
12. This recipe yields 8 servings.

salt, tentacles, red onion, tomatoes, garlic, cilantro, oregano, lemon juice, extra virgin olive oil, jalapeno lettuce leaves

Taken from cookeatshare.com/recipes/cabo-squid-salad-96910 (may not work)