Calamari Ceviche Shooters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Great fresh & colorful make ahead dish for the summer, perfect as an appetizer. Up the prettiness factor by serving to guests in shot glasses! Makes 4 appetizer portions or approximately 24 1 oz shooter servings.


  • 1 lb calamari, tubes cut into 1/4 inch rings, tentacles cut into bite size pieces
  • 1 cup fresh pineapple, diced
  • 1 cup fresh cucumber, peeled, deseeded & diced
  • 1 cup radishes, finely diced
  • 2 sprigs of fresh mint, leaves minced
  • 2 tbl fresh cilantro leaves, minced
  • 2 limes, juiced


  1. In a large pan, bring enough water to cover the calamari to the boil.
  2. Once the water is boiling, make an ice bath in the sink in a bowl large enough for the calamari.
  3. Add the calamari to the boiling water and cook until opaque: 30 – 60 seconds.
  4. Remove immediately from the pan and plunge into the ice bath to prevent further cooking.
  5. In a large bowl, combine the pineapple, cucumber, radishes, mint, cilantro & lime juice.
  6. Once the calamari pieces are cool, drain them well and add to the bowl with the other ingredients.
  7. Stir to combine. Can be eaten straightaway but refrigerating for an hour before serving lets the flavors combine better.
  8. Spoon into shot glasses or bowls to serve.