Uploaded May 2023 | Updated September 2026, 6 hours ago
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
I grew up in a place with ready access to seafood, but learned first to eat it in a very heavy, Southern, Americanized way. Later I was exposed to ceviche, and even later to Japanese ideas about seafood. This recipe is inspired more by Thai and Vietnamese ideas and flavors, but it is my own creation as much as any simple recipe can be.
Don’t let seafood sit in lime or lemon juice for a long time, unless you are trying to make ceviche. The acids slowly cook the flesh. Skewer and grill the squid shortly after tossing it in the marinade. Unlike chicken or beef, it will not be better to marinate it the day before.
Eat it immediately. Leftover squid might become part of a soup, but might otherwise be somewhat dangerous to eat without re-heating it for a sanitizing time/temperature combination.
Makes enough for 3-4 people.
Equipment:
• medium to large nonreactive mixing bowl
• hibachi or other grill
• some skewers: soaked natural ones or reusable stainless steel
Ingredients:
1 lb squid or octopus; shrimp or lobster would also work
1 ea lime juice and zest
1 ea dried bird’s eye chili ground to powder
1 tsp chopped garlic
1 1/2 Tbsp neutral oil canola, peanut, sunflower, etc.
1/2 Tbsp sesame oil
to taste salt and white pepper
Procedure:
1. Mix all ingredients apart from the squid in a medium-to-large nonreactive mixing bowl.
2. Reserve half of the completed marinade to brush the grilled meat with later.
3. Soak the squid in the remaining half of the marinade. Toss it well to ensure the meat is coated.
4. Skewer the squid pieces as seems most appropriate, or put whole large pieces on the grill un-skewered. They are really just to help with handling larger collections of smaller pieces.
5. Grill the squid over a hot fire until it is done.
6. Brush the grilled squid with some of the reserved marinade but not too much.
7. Garnish, if desired, with cilantro, thai basil, culantro, or perhaps even mint.
8. Serve immediately on rice and/or with slaw or relishy salad.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
I grew up in a place with ready access to seafood, but learned first to eat it in a very heavy, Southern, Americanized way. Later I was exposed to ceviche, and even later to Japanese ideas about seafood. This recipe is inspired more by Thai and Vietnamese ideas and flavors, but it is my own creation as much as any simple recipe can be.
Don’t let seafood sit in lime or lemon juice for a long time, unless you are trying to make ceviche. The acids slowly cook the flesh. Skewer and grill the squid shortly after tossing it in the marinade. Unlike chicken or beef, it will not be better to marinate it the day before.
Eat it immediately. Leftover squid might become part of a soup, but might otherwise be somewhat dangerous to eat without re-heating it for a sanitizing time/temperature combination.
Makes enough for 3-4 people.
Equipment:
• medium to large nonreactive mixing bowl
• hibachi or other grill
• some skewers: soaked natural ones or reusable stainless steel
Ingredients:
1 lb squid or octopus; shrimp or lobster would also work
1 ea lime juice and zest
1 ea dried bird’s eye chili ground to powder
1 tsp chopped garlic
1 1/2 Tbsp neutral oil canola, peanut, sunflower, etc.
1/2 Tbsp sesame oil
to taste salt and white pepper
Procedure:
1. Mix all ingredients apart from the squid in a medium-to-large nonreactive mixing bowl.
2. Reserve half of the completed marinade to brush the grilled meat with later.
3. Soak the squid in the remaining half of the marinade. Toss it well to ensure the meat is coated.
4. Skewer the squid pieces as seems most appropriate, or put whole large pieces on the grill un-skewered. They are really just to help with handling larger collections of smaller pieces.
5. Grill the squid over a hot fire until it is done.
6. Brush the grilled squid with some of the reserved marinade but not too much.
7. Garnish, if desired, with cilantro, thai basil, culantro, or perhaps even mint.
8. Serve immediately on rice and/or with slaw or relishy salad.
Music: bensound.com/royalty-free-music
