Grilled Squid Salad

• fresh prepared squid↗800 g
• zest of 3 limes

  (save the juice for the salad and wedges for serving)

• extra virgin olive oil↗2 tbsp

  for marinating

• garlic cloves↗3

  crushed, flattened

• black peppercorns1½ tsp

  ground

• large red onion↗1

  thinly sliced

• large mango↗1

  cut into small pieces

• large red chili↗1

  thinly shredded (seedless if you don’t like it hot)

• canned black beans↗400 g

  thoroughly rinsed, then dried

• ripe avocados↗3
• cilantro↗

  only leaves, torn

• extra virgin olive oil↗

  for drizzling

Step-by-step instructions

1. 1

   Heat the grill to medium temperature. While it heats, prepare the squid: slit them lengthwise to a depth of 5–10 mm on both sides, leaving the side pieces untouched. If the tubes are large, cut them crosswise in half. Transfer the squid to a non‑metallic bowl, add lime juice, 2 tbsp extra‑virgin olive oil, crushed garlic, ground black pepper and sea salt. Mix well and let marinate for at least 30 minutes, up to 4 hours.

2. 2

   For the salad combine in a separate bowl thinly sliced red onion, mango cubes and minced chili, add lime juice and a pinch of salt. Let sit for 10 minutes until the onion turns pink. Then add the rinsed and dried black beans.

3. 3

   Halve the avocados, remove the pit and scoop the flesh into the salad bowl with a spoon. Add chopped cilantro, drizzle with another tablespoon of olive oil and season to taste.

4. 4

   When the grill is ready, quickly sear the squid and their tentacles – no more than 1.5 minutes total. The flesh should change from gray to opaque and curl into a spiral, while the tentacles remain tender.

5. 5

   Toss the salad ingredients roughly, spread them on a large platter, top with the hot squid, sprinkle with cilantro leaves, drizzle with remaining olive oil and serve with lime wedges.