2019CephaloposPereira recipe bookSquids
De: Cocina de Abordo
Dificultad Baja
Sin lactosa, Sin huevo


  • 2 squid, 190 g each
  • 2 tablespoons soy sauce
  • 1 lemon
  • 1 large white onion, diced
  • 2 large tomatoes, diced
  • 1 green pepper, finely chopped
  • 50 g chopped celery leaves
  • 20 g chopped coriander
  • 10 g finely chopped garlic
  • 10 g finely chopped ginger
  • 1 tablespoon crushed black pepper

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Step by step

Mix the cornstarch with salt and pepper.

Dip the squid in this mixture and fry until golden brown.

Place the squid on a plate and cover with the chili, fennel leaves and lemon zest.

Complete the dish with a slice of lemon.

Credits: Ocean Basket Restaurant // Chef: Junelle Germishuizen

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