coconut calamari salad

Ingredients

• Servings: 4
• 1 pound cleaned calamari, sliced into thin rings
• 1 small serrano pepper, minced
• 1 red fresno pepper, thinly sliced
• 1/4 cup lime juice
• 3 tablespoons chopped green onion, divided
• 2 tablespoons coconut milk
• 1 tablespoon fish sauce, or to taste
• 1 tablespoon rice vinegar
• 1 teaspoon palm sugar
• 2 tablespoons vegetable oil
• 2/3 cup toasted unsweetened coconut flakes
• 1/2 cup chopped cilantro
• 1 teaspoon lime juice

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 3 hrs 30 mins


• combine calamari, serrano pepper, fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice vinegar, and palm sugar together in a large bowl. cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. discard liquid.
• heat oil in a large skillet over high heat until oil smokes. cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. pour mixture into a large shallow serving bowl and cool to room temperature. wrap and refrigerate until cold, about 1 hour.
• toss calamari and any accumulated juices together in the bowl. add coconut flakes, cilantro, remaining green onion, and lime juice; stir.