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Ingredients
1 pound cleaned squid, in ½-inch rings
1 chopped jalapeno pepper
3 cloves garlic
1 teaspoon dry oregano, preferably Mexican
¼ cup red wine vinegar
1 cup loosely packed flat leaf parsley leaves, finely chopped
1 cup loosely packed cilantro leaves, finely chopped
½ cup extra virgin olive oil
¼ cup fresh lime juice
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
7 grams carbs; 264 milligrams cholesterol; 362 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 29 grams fat; 1 gram fiber; 456 milligrams sodium; 19 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of water to a boil, add squid and cook 30 seconds. Drain, and place in ice water.
- Step 2
Place jalapeno pepper, garlic, oregano, vinegar and ¼ cup water in a blender, and puree. Transfer to a bowl, and add parsley, cilantro, olive oil and lime juice. Season to taste with salt and pepper. Drain squid, and add. Marinate 15 minutes, then serve.
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