1 pound squid tubes
1/2 teaspoon olive oil
1 large tomato, diced
1 3/4 cups coarsely chopped red onion
2/3 cup chopped green onion
1 cup coarsely chopped celery

3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
3/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon Tabasco sauce

Clean squid tubes and cut into 1/2 inch rings. Toss with 1/2 teaspoon olive oil. In a nonstick skillet, saute squid 3-4 minutes or until color changes and squid are cooked. Plunge into ice water. Drain and pat dry. In a shallow bowl, combine squid, tomato, red and green onions and celery, set aside. In a jar with cover, combine all the dressing ingredients. Pour desired amount of dressing over squid and vegetables. Chill 2-3 hours, tossing 2-3 times.

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