Two years ago my husband and I had the amazing opportunity to take our photography business to a destination wedding in Montreal, Canada. It was truly an amazing city, the perfect divide between old and modern, French speaking people at every turn (which for me was exciting to use my French…although I am sure it could use some polishing), and the food…oh the FOOD! We ate at a handful of top recommended places but one of our favorites would be where the wedding rehearsal dinner was to take place, Newtown. The appetizers included an array of quiche dishes, seafood and meat appetizers but this one in particular really struck a chord with me, the ceviche in squid ink cones.
At the first bite I knew it was ceviche but of course my curiosity got the better of me and I had to ask the chef what the specific ingredients were, especially the curious little cones. After he explained what ingredients went into it, I knew I’d eventually have to recreate it myself. Upon arriving back home from my trip, I jumped on Google to research where I can find these squid ink cones. One link came back and it was for Swiss Chalet Fine Foods. They are an amazing online culinary store based out of Miami, Florida. I bookmarked it in my favorites and told myself I’d have to buy them and get onto recreating this dish A.S.A.P. Of course A.S.A.P. when working two jobs and caring for my husband and children would mean maybe in a few years, right? Right. But all is good that it took two years, which simply means my appreciation for it was so much more…or could it just be that the craving got too strong and I needed to make and eat this before the memory of the taste faded? I may never know. Ha ha! Enjoy ceviche in squid ink cones at your next party as they are sure to be a hit!
Ceviche in Squid Ink Cones
3/4 cup (6 oz.) octopus
3/4 cup (6 oz.) calamari
3/4 cup (6 oz.) small shrimp
3/4 cup (6 oz.) mussels
juice from 4 limes
2 tbsp. extra virgin olive oil
1 large tomato, diced
1/2 red onion, diced
1/4 cup fine chopped cilantro
freshly cracked black pepper
1/8 tsp red pepper flakes
Coarse sea salt
35 squid ink cones for serving
1. If seafood is frozen allow half a day to thaw out in advance.
2. Pat seafood as dry with paper towel as much as you can and place in a large mixing bowl.
3. Using kitchen scissors, cut the seafood down into small pieces.
4. Squeeze lime juice into bowl.
5. Add extra virgin olive oil, tomato, red onion, cilantro, black pepper, and salt and mix until well combined.
6. Scoop ceviche into squid ink cones and enjoy!
- 3/4 cup (6 oz.) octopus
- 3/4 cup (6 oz.) calamari
- 3/4 cup (6 oz.) small shrimp
- 3/4 cup (6 oz.) mussels
- juice from 4 limes
- 2 tbsp. extra virgin olive oil
- 1 large tomato, diced
- 1/2 red onion, diced
- 1/4 cup fine chopped cilantro
- freshly cracked black pepper
- 1/8 tsp red pepper flakes
- Coarse sea salt
- 35 squid ink cones for serving
- If seafood is frozen allow half a day to thaw out in advance.
- Pat seafood as dry with paper towel as much as you can and place in a large mixing bowl.
- Using kitchen scissors, cut the seafood down into small pieces.
- Squeeze lime juice into bowl.
- Add extra virgin olive oil, tomato, red onion, cilantro, black pepper, and salt and mix until well combined.
- Scoop ceviche into squid ink cones and enjoy!