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🍽️ Ensalada de calamar a la parrilla con aderezo de lima

243 kcal · 30 min · 4 raciones

Ingredientes

• 500 g calamar (tubos, listo para cocinar)
• 2 cebollas
• 1 manojo hierbas (hojitas de melisa, cilantro, menta y albahaca)
• 120 g pepino
• 2 chiles
• 2 cucharadas salsa de pescado
• 3 cucharadas zumo de lima
• 2 cucharaditas azúcar
• 1 cucharada aceite de girasol
• sal
• 50 g cacahuetes (tostados, salados, picados finamente)

Preparación

1. 1. Clean the squid thoroughly and lay it flat on your cutting board.
2. 2. Score the surface of the squid with a sharp knife in a diamond pattern.
3. 3. Cut the squid into long strips measuring approximately 2 by 6 centimeters.
4. 4. Bring water to a boil with a little salt.
5. 5. Blanch (cook briefly in boiling water) the squid for about 1 minute.
6. 6. Remove the squid and let it cool under cold running water in a sieve.
7. 7. Peel the onions and slice them into thin strips.
8. 8. Wash the herbs and pat them dry carefully.
9. 9. Peel the cucumber and slice it into thin strips as well.
10. 10. Wash the chili, cut it in half lengthwise, and remove the seeds.
11. 11. Finely chop the chili.
12. 12. Mix the fish sauce, lime juice, chopped chili, and sugar in a bowl.
13. 13. Season the cooled squid with salt and drizzle with a little oil.
14. 14. Toss the squid well with the oil and salt mixture.
15. 15. Preheat the oven's grill function.
16. 16. Grill the squid for about 8 minutes under the preheated grill.
17. 17. Stir the squid regularly while grilling.
18. 18. Mix the grilled squid with the onions, cucumbers, and lime sauce.
19. 19. Gently fold in the dry herbs.
20. 20. Serve the salad lukewarm or cold.
21. 21. Sprinkle with roasted peanuts if desired.

Nutrición por ración

• kcal: 243
• Protein: 25 g · Fett/Fat: 10 g · Carbs: 12 g