Adapted from Emerson & Green
Recipe information
Yield
Makes 6 (first course) servings
Ingredients
1 pound cleaned squid, bodies and tentacles left whole
5 passion fruit
1 tablespoon finely grated peeled fresh ginger
1 teaspoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne
1 small red onion, finely chopped
1/4 cup finely chopped fresh cilantro
Preparation
Step 1
Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1‚ minutes. Drain squid in a colander and cool. Halve squid bodies lengthwise, then cut crosswise into very thin slices. Cut tentacles into bite-size pieces.
Step 2
Halve each passion fruit crosswise, then scoop out pulp and force through a fine sieve into a large bowl, discarding seeds. Whisk in remaining ingredients, then add squid and toss well.
