Chilli Squid + Cucumber Ceviche

INGREDIENTS

• 1 cup packed coriander leaves
• 1 cup packed parsley leaves
• 1/4 cup fresh lime juice
• ½ cup extra-virgin olive oil
• ½ head of garlic, cloves separated
• 2 large ripe avocados, pitted, flesh scooped out and cut into 3cm cubes
• 2 serrano chilli, thinly sliced
• 2 tsp kosher salt
• 3 medium Persian cucumbers, cut into small pieces
• coriander leaves and lime wedges (for serving)
• Pacific West Chilli Squid
• Tender lettuce leaves (such as butter lettuce), for garnish

INSTRUCTIONS

For the chilli squid

Deep fry 180C 3-4 minutes

For the cucumber ceviche

Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chillies, turning frequently, until soft, about 10 minutes for the chillies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chillies. In a food processor, combine chillies, garlic, coriander, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed. In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add cucumber, and stir to combine. Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates with lettuce leaves, and top with ceviche and remaining avocado.