Spicy Squid With Long Leaf Coriander With Florida Grapefruit


  • 225 g cleaned squid, including tentacles
  • Water
  • Kosher salt to taste
  • 2 Bird’s Eye chilis, seeded and sliced
  • 1 clove of garlic
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 10 g long-leaf coriander
  • 50 g white grapefruit segments
  • 1 shallot, thinly sliced


Make a dressing by mashing the chilis and garlic into a paste.Add the lime juice and fish sauce.Set aside.

Place water and salt in a pot and bring up to a boil.Cut squid into 3-centimetre pieces and add to the water until just cooked.Do not bring back up to a boil.Add the squid to the remaining ingredients and the dressing.Toss gently and eat.