Jumping Squid / Shrimp Salad Recipe

Prepare and Poach

If using squid: rinse and pat dry, slice into 1/2-inch rings if not pre-sliced. If using shrimp: peel and devein, leaving tails on or off as preferred. In a medium pot bring 6 cups water and 1 tablespoon kosher salt to a gentle simmer (do not hard boil). Add the seafood and poach: squid rings 1–2 minutes until opaque and firm but still tender; shrimp 2–3 minutes until pink and just cooked through. Timing depends on size—watch closely. Immediately remove seafood with a slotted spoon and transfer to an ice bath to stop cooking. Drain well and set aside.

While seafood cools, thinly slice the red onion and shallot into half-moons. To soften the bite and mellow the onions, place sliced onion and shallot in a bowl with 1/2 teaspoon salt and 2 tablespoons cold water; let sit 5–10 minutes, then drain and gently squeeze out excess water. Thinly slice chilies (remove seeds for less heat), and slice scallions on the bias. Roughly chop cilantro leaves and tender stems; chiffonade mint if using.

In a small bowl, whisk together 4 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1/2 teaspoon light soy sauce, 1 teaspoon granulated sugar, 1 teaspoon vegetable or toasted sesame oil, and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add a touch more sugar if too sharp, or another 1/2 tablespoon lime juice if you prefer brighter acidity.

Combine the drained seafood with the prepared onions, shallot, sliced chilies, scallions, cilantro and mint in a large mixing bowl. Pour the dressing over the mixture and toss gently but thoroughly to coat everything evenly. Let sit 5–10 minutes at room temperature so flavors meld. Taste and adjust seasoning—add a pinch of salt or 1/2 teaspoon sugar if needed.

If using, sprinkle toasted rice powder over the salad for a subtle crunch and nutty flavor. Transfer to serving plates and garnish with lime wedges. Serve immediately or within 30 minutes for best texture (seafood becomes firmer and onions more integrated over time).