Ceviche Verde

• 1 pound cleaned squid, in 1/2-inch rings
• 1 chopped jalapeno pepper
• 3 cloves garlic
• 1 teaspoon dry oregano, preferably Mexican
• 1/4 cup red wine vinegar
• 1 cup loosely packed flat leaf parsley leaves, finely chopped
• 1 cup loosely packed cilantro leaves, finely chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lime juice
• Salt and freshly ground black pepper to taste

1. Bring a pot of water to a boil, add squid and cook 30 seconds.
2. Drain, and place in ice water.
3. Place jalapeno pepper, garlic, oregano, vinegar and 1/4 cup water in a blender, and puree.
4. Transfer to a bowl, and add parsley, cilantro, olive oil and lime juice.
5. Season to taste with salt and pepper.
6. Drain squid, and add.
7. Marinate 15 minutes, then serve.

rings, jalapeno pepper, garlic, oregano, red wine vinegar, flat leaf parsley, cilantro, extra virgin olive oil, lime juice, salt

Taken from cooking.nytimes.com/recipes/7007 (may not work)