Citrus squid salad

The tang of lime, lemon and orange mingle with fresh herbs in Mark Sargeants summery squid salad
By Mark Sargeant
Citrus squid salad
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 lime, zest and juice
  • ½ lemons, zest and juice
  • ½ oranges, zest and juice
  • 1 small bunch coriander, finely chopped
  • 1 small bunch mint leaf, finely chopped
  • 1 red chilli
  • 1 x 2½cm/1in piece fresh ginger, peeled and grated
  • A pinch of caster sugar
  • 4 tbsp extra virgin olive oil
  • 1 tbsp sesame oil
  • 4 medium-sized squid, tubes cleaned and kept whole, and tentacles (you can ask your fishmonger to do this for you)
  • 1-2 tbsp olive oil
  • 150 g mixed salad leaves, to serve


1. In a large bowl combine the citrus juices and zest, herbs, chilli, grated ginger and sugar. Add the extra virgin olive oil and sesame oil and mix well until well combined. Season to taste with salt and freshly ground black pepper.

2. Remove the tentacles from the squid. Place a flat wooden spatula inside the tube, lay it on a chopping board, then score across the squid at ½cm/¼in intervals with a knife.

3. Heat a griddle pan over a high heat until smoking hot. Meanwhile, rub the squid with the olive oil and season with salt and freshly ground black pepper. Place the squid tubes scored-side down into the griddle pan along with the tentacles and cook for 1-2 minutes. Remove the pan from the heat, flip the squid tubes over and leave for a further 30 seconds, or until just-cooked. Remove the tubes from the pan and place into the bowl with the dressing, turning to coat.

4. Cook the tentacles for a further 1-2 minutes, or until they start to crisp up on the edges. Transfer to the bowl with the dressing and turn to coat.

5. Add the salad leaves to the squid and dressing and toss well to mix. Arrange on serving plates.

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