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| 16 klein | Squid; cleaned |
| 1/2 Tasse | orange juice fresh |
| 1/2 Tasse | lemon juice fresh |
| 1/2 Tasse | lime juice fresh |
| 1 klein | Red onion; peeled & minced |
| 3 | Garlic cloves peeled & minced |
| 1 klein | Thai or jalapeno chile, seeded. deveined and minced |
| 2 Esslöffel | ginger grated |
| 2 Teelöffel | Sherry vinegar |
| 1 Esslöffel | orange rind grated |
| 1 Esslöffel | olive oil |
| 3 | Poblano peppers, roasted seeded, deveined and diced |
| 1 | red bell pepper grated |
| 1 gross | Yellow bell pepper; grated |
| 3 | Carrots; peeled and grated |
| 1 Tasse | Pomegrante seeds |
| 6 | Scallions; trimmed & minced |
| 1 Tasse | Flat-leaf parsley leaves |
| 1/2 Tasse | Mint leaves minced |
| 1/2 Teelöffel | Salt, more to taste |
| 1 Teelöffel | Fresh ground pepper, plus more to taste |
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1. Using a sharp knife, cut each squid sac open and lie flat.
Cut deep slices across the meat in one direction, but do not cut through the flesh. Peel off the skin. Repeat in the opposite direction to create perfect squares. Set aside.
Combine the citrus juices, onion, garlic, jalapeno and ginger in a large glass or ceramic bowl. Add the squid. Toss to combine. Cover and marinate in the refrigerator for four hours.
2. Combine the sherry vinegar and grated orange rind in a large glass or ceramic bowl. Whisk in the olive oil. Add all the peppers, carrots, pomegranate seeds, scallions, parsley and mint. Season with salt and pepper to taste.
3. Grill the squid over hot coals until cooked through, about 3 minutes. Add to the salad and toss. Serve immediately.
Courtesy of Leonard Paris
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