Pacific Calamari Salad

• 2 pounds cleaned squid
• Juice of 1/2 lemon
• Salt
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon Japanese wasabi paste
• Juice of 1 lime
• 1 tablespoon minced fresh ginger
• 2 tablespoons sesame oil
• 1/2 cup finely chopped scallions
• 1/2 cup coarsely chopped roasted unsalted peanuts
• 1 cup chopped fresh pineapple
• Freshly ground black pepper to taste
• 1/4 cup finely chopped fresh coriander leaves

1. Slice the squid into thin rings.
2. Coarsely chop the tentacles.
3. Bring two quarts of water to a boil and add the lemon juice and salt to taste.
4. Add the squid.
5. When the water returns to a boil, drain the squid thoroughly and transfer to a mixing bowl.
6. Add the soy sauce and rice vinegar to the warm squid.
7. Dissolve the wasabi in the lime juice and add it along with the ginger and sesame oil.
8. Refrigerate and allow to marinate at least two hours.
9. Before serving, fold in the scallions, peanuts and pineapple.
10. Season to taste with pepper and, if needed, some salt.
11. Scatter the chopped coriander on top.

squid, lemon, salt, soy sauce, rice vinegar, lime, fresh ginger, sesame oil, scallions, peanuts, pineapple, freshly ground black pepper, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/3967 (may not work)