Coconut Calamari Salad

Coconut Calamari Salad

Coconut Calamari Salad


  • 1 pound cleaned calamari, sliced into thin rings
  • 1 small Serrano pepper, minced
  • 1 red Fresno pepper, thinly sliced
  • 1/4 cup lime juice
  • 3 tablespoons chopped green onion, divided
  • 2 tablespoons coconut milk
  • 1 tablespoon fish sauce, or to taste
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon palm sugar
  • 2 tablespoons vegetable oil
  • 2/3 cup toasted unsweetened coconut flakes
  • 1/2 cup chopped cilantro
  • 1 teaspoon lime juice


  1. Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. Pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. Discard liquid.
  2. Heat oil in a large skillet over high heat until oil smokes. Cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. Pour mixture into a large shallow serving bowl and cool to room temperature. Wrap and refrigerate until cold, about 1 hour.
  3. Toss calamari and any accumulated juices together in the bowl. Add coconut flakes, cilantro, remaining green onion, and lime juice; stir.

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