Spicy Coconut & Calamari Salad, Formerly Know As Failed Squid Ceviche

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There’s nothing quite as satisfying in the kitchen as snatching victory from the jaws of defeat. I was playing around with some squid ceviche preparations, and while it did “cook” in the acidic marinade, I really didn’t enjoy the texture. I actually hated it. 

I’m not sure if it needed more time, or more acid, but it wasn’t good. Not wanting to toss it, I decided to fry it up, and maybe hide it in some pasta, or something. I went with “or something,” and this cold, coconut-spiked salad was the result. I haven’t been this happy about a failed recipe in a long time.

Not only did it make a fantastic, sort of Thai-like salad, I can see this being quite versatile as well. It was very tasty hot, and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don’t skip the toasted coconut, as it really does make the dish. I hope you give this delicious accident a try soon. Enjoy!

Ingredients for 4 Portions Spicy Coconut & Calamari Salad:

1 pound calamari, cleaned, cut into thin rings

1 small green Serrano pepper, minced

1 red Fresno pepper, sliced thin

2 tablespoons green onion

1 teaspoon palm sugar (aka coconut)

1 generous tablespoon fish sauce

1 tablespoon rice wine vinegar

1/4 cup lime juice

2 tablespoons Coconut milk

2 tbsp vegetable oil to cook calamari

- After calamari is marinated and cooked:

1 tsp Lime juice, or to taste

1 tbsp chopped green onions

1/2 cup chopped cilantro

2/3 cup toasted coconut flakes (unsweeted)

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